Broccoli Cheese Soup Atk

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To make a vegetarian version of this soup, substitute vegetable broth for the chicken broth.

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Steps

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Heat butter in large dutch oven over medium-high heat.

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When foaming subsides , add broccoli , onion , garlic , dry mustard , cayenne , and 1 teaspoon salt.

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Cook , stirring frequently , until fragrant , about 6 minutes.

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Add 1 cup water and baking soda.

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Bring to simmer , cover , and cook until broccoli is very soft , about 20 minutes , stirring once during cooking.

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Add broth and 2 cups water and increase heat to medium-high.

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When mixture begins to simmer , stir in spinach and cook until wilted , about 1 minute.

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Transfer half of soup to blender , add cheddar and parmesan , and process until smooth , about 1 minute.

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Transfer soup to medium bowl and repeat with remaining soup.

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Return soup to dutch oven , place over medium heat and bring to simmer.

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Adjust consistency of soup with up to 1 cup water.

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Season to taste with salt and pepper.

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Serve , passing extra parmesan separately.

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Ingredients

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unsalted butter, broccoli, onion, garlic cloves, mustard powder, cayenne pepper, table salt, water, baking soda, low sodium chicken broth, baby spinach, sharp cheddar cheese, parmesan cheese, ground black pepper