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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | butter | 2 | bunchs | broccoli, organic, chopped | 1 | cup, chopped | Onion, chopped | 2 | cloves | garlic minced | 1 1/2 | teaspoons | mustard, dry | 3 1/2 | cups (8 fl oz) | water | 1/4 | teaspoon | baking soda | 2 | cups | chicken broth (GLUTEN FREE) | 1 | package (10 oz) | Spinach | 3 | ounces | shredded cheddar cheese |
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Steps
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Sequence
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Step
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| | 1 | 1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. 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 | 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, about 1 minute. 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, passing extra Parmesan separately. |
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