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**** pictures are not mine nor the recipe but i would like to thank Gingered Whisk for this awesome recipe ***
2 TBSP unsalted butter
2 pounds broccoli, florets roughly chopped into 1" pieces, stems trimmed, peeled and cut into 1/4" pieces
1 medium onion, roughly chopped (about 1 cup)
2 medium garlic cloves, minced
1 1/2 tsp dry mustard
pinch cayenne pepper
3-4 cups wanter
1/4 tsp baking soda
2 cups low sodium chicken broth
2 ounces baby spinach (2 cups loosely packed)
3 ounces sharp cheddar cheese (about 3/4 cup)
1 1/2 ounces Parmesan cheese (about 3/4 cup) plus extra for serving
salt and pepper, to taste
In a large dutch oven, melt the butter over medium-high heat.
Sautee the broccoli, onion, garlic, dry mustard, cayenne, and 1 tsp salt, stirring occasionally, until fragrant, about 6 minutes.
Add 1 cup of water and the baking soda.
Bring to a simmer, cover, and cook until the broccoli is very soft, about 20 minutes, stirring only once!
Add the broth and 2 cups of water and increase the heat to medium-high.
When the mixture begins to simmer, stir in the spinach and cook until wilted, about 1 minute.
Transfer half of the soup to a blender, add the cheddar and parmesan cheese, and blend until smooth.
Transfer the soup in the blender to a bowl, and blend the remaining soup.
Transfer all of the soup back to the dutch-oven and simmer over medium-high heat.
Adjust the consistency of the soup by adding up to 1 cup of water, depending on what you like.
Season to taste with salt and pepper.