• 2 Tbsp unsalted butter
• 2 lbs broccoli - florets chopped 1“ pieces, stems trimmed, peeled, cut into 1/4” slices
• 1 medium onion - rough chop
• 2 med garlic cloves - chopped (2 tsp)
• 1 1/2 tsp dry mustard
• pinch cayenne pepper
• 3-4 cups water
• 1/4 tsp baking soda
• 2 cups vegetable or low sodium chicken broth
• 2 oz. baby spinach
• 3 oz. sharp cheddar cheese - shredded
• 1 1/2 oz. Parmesan cheese - grated fine + extra for serving garnish
• ground black pepper

1. Heat butter in large soup pot. When foaming subsides, add broccoli, onion, garlic, mustard, cayenne and 1 tsp salt. Cook, stirring frequently, until fragrant about 6 min.
2. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 min., stirring once during cooking.
3. Add broth and 2 cups water and increase heat to bring to simmer. Stir in spinach and cook until wilted, about 1 min.
4. Transfer half of soup to blender, add cheddar and Parmesan, and blend until smooth, about 1 min. Repeat with remaining soup. return to pot and bring to simmer. Adjust consistency with additional water if required. Season to taste with salt and pepper.
5. Serve, passing extra Parmesan.

Serves: 6-8      Total cook time: 30min 
Source: Cook's Illustrated