Broccoli-Cheese Soup

Steps

1. 1

   Heat 2 tablespoons unsalted butter in a large Dutch oven over medium-high heat.

2. 2

   When the butter foaming subsides, add the chopped broccoli, chopped onion, minced garlic, 1 1/2 teaspoons dry mustard, a pinch of cayenne, and 1 teaspoon salt.

3. 3

   Cook, stirring frequently, until the mixture is fragrant, about 6 minutes.

   Start 6-minute timer
4. 4

   Add 1 cup of water and 1/4 teaspoon baking soda to the pot and bring to a simmer.

5. 5

   Cover and cook, adjusting the heat to maintain a simmer, until the broccoli is very soft, about 20 minutes, stirring once during cooking.

   Start 20-minute timer
6. 6

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

7. 7

   When the mixture begins to simmer, stir in 2 ounces of baby spinach and cook until wilted, about 1 minute.

   Start 1-minute timer
8. 8

   Transfer half of the soup to a blender, add the shredded cheddar and grated Parmesan, and process until smooth, about 1 minute.

   Start 1-minute timer
9. 9

   Transfer the pureed soup to a medium bowl and repeat the blending process with the remaining soup.

10. 10

    Return all the pureed soup to the Dutch oven, place over medium heat, and bring to a simmer.

11. 11

    Adjust the consistency of the soup with up to 1 additional cup of water if desired.

12. 12

    Season to taste with salt and ground black pepper.

13. 13

    Serve, passing extra Parmesan separately for garnishing.