Broccoli-Cheese Soup

americastestkitchen.com

Beth Holstein

2 tablespoons unsalted butter

2 pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into ¼-inch-thick slices

1 medium onion, roughly chopped (about 1 cup)

2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)

1 ½ teaspoons dry mustard powder

pinch cayenne pepper

Table salt

3 to 4 cups water

¼ teaspoon baking soda

2 cups low-sodium chicken broth (see note)

2 ounces baby spinach (2 loosely packed cups)

3 ounces sharp cheddar cheese, shredded (¾ cup)

1 ½ ounces Parmesan cheese, grated fine (about ¾ cup), plus extra for serving

Ground black pepper

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