2 Tbsp. Butter
2 lbs. Broccoli, chopped
1 medium onion, roughly chopped
2 cl. garlic, minced
1.5 tsp Dry Mustard Powder
Pinch Cayenne
Salt to taste
3-4 C. Water
1/4 tsp. Baking Soda
2 C. Chicken Broth
2 C. Loosely Packed Baby Spinach
3/4 C. Grated Sharp Cheddar Cheese
3/4 C. Parmesan Cheese
Black Pepper to taste
Heat butter in a large stock pot over med-high heat. When foaming subsides, add broccoli onion, garlic, mustard, cayenne and 1 tsp. salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 C. water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.
Add broth and 2 C. water and increase heat to med-high. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. Use immersion blender to puree soup until smooth. Add cheeses and continue blending until cheese is melted and entirely incorporated. Return soup to a simmer. Adjust consistency of soup with up to 1 C. water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.
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