Broccoli Cheese Soup
Saw this made on tv and went and snatched the recipe. I did it exactly according to directions, but have now made some changes, so I’m going to post the recipe here. this was a delicious way to end a chilly day.
Broccoli Cheese Soup
2 T butter or margarine
2 pounds broccoli flourettes, roughly chopped into 1-inch pieces
1 medium onion, rough chopped
2 garlic cloves, minced or pressed
1 1/2 t. dry mustard
3-4 cups water
1/4 t. bakng soda
2 c. chicken broth
2 c. baby spinach
3/4 c. sharp cheddar cheese, grated
3/4 c. parmesan cheese, grated
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 with baking soda dissolved in it. Bring to a simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once or twice during cooking.
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 the soup mixture into a blender. Add the cheese, and process until smooth, about 1 minute. (I used my food processor, which worked, but didn’t make it completely smooth.) Transfer soup to a boul and repeat with remaining soup. Return all soup to Dutch oven, place over medium heat and bring to a simmer. Adjust consistency of soup if needed (I left it thick) and salt and pepper to taste.
Serve hot with sprinkles of parmesan on top.
