We are faithful followers of America's Test Kitchen. This is a 'version' of their recipe. Soooo good. Soooo rich. Be careful, don't over do it!
Broccoli Cheddar Soup
- 2tbsp butter
- 2pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices
- 3/4cup chopped onion
- 2tsp minced garlic
- 1 1/2tsp dry mustard powder
- 3–4cups water
- 1/4tsp baking soda
- 2cups chicken broth
- 2cups baby spinach
- 3/4cups sharp cheddar cheese, shredded
3/4cups parmesan cheese, grated fine (plus extra for serving)
- 1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, and dry mustard. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.2. Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper. Serve with extra shredded cheese and home made croutons.