Broccoli Cheddar Soup

Always thankful for good food and the ability and resources to test and try out something new.
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

• 3/4

  cups 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.

  

  
  

DELICIOUS!




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