Review by Jami:
It's cold outside and time for some yummy winter soups!
2 lbs. broccoli - peel big stems and chop all into 1/4 inch slices
1 med. onion chopped
2 med garlic cloves chopped or 2 teaspoons
1 1/2 tsp. dry mustard
pinch of cayenne
1 tsp. salt
This all gets blended so don't worry about neat chopping. Melt butter in a large dutch oven pan over med. heat and when foaming stops, add all of the above and cook for about 6 minutes, stirring frequently until fragrant.
Add 1 C water and 1/4 teas. baking soda, bring to simmer, cover and cook until broccoli is soft - about 20 min. stir once or twice.
Add 2 C or one can of low sodium chicken stock or veg. stock and 2 C water, bring to simmer over med. high heat. When mixture begins to simmer stir in 2 C of loosely packed fresh spinach and let it wilt - about 1 min.
Shred 3 oz. sharp cheddar cheese (3/4 C) and
1 1/2 oz. parmesan cheese (3/4 C)
Use a hand blender to smooth soup, always use care when blending hot stuff. Place a dry towel over the top and hold firmly to prevent burns. Adjust consistency of soup by adding up to 1 C water if desired. Salt and pepper to taste. Serve with croutons and a bit of shredded parmesan on top.