Turbo Broccoli Cheddar Soup

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

2 tablespoons butter

1 head broccoli, stems and florets separated and chopped

1/2 small yellow onion, diced 

2 teaspoons dry mustard

Kosher salt and freshly ground black pepper

2 tablespoons dry sherry 

1 cup chicken stock 

2 cups fresh spinach 

1 cup grated sharp Cheddar

1/4 cup heavy cream, plus more if needed

1 teaspoon hot sauce

Croutons, for serving 

Directions

  1. Melt the butter in a large Dutch oven over medium heat. Add the broccoli stems, onions, dry mustard and some salt and pepper and saute until the onions are translucent, about 5 minutes. Deglaze with the sherry and then add the broccoli florets. Add the stock and simmer for 5 minutes.
  2. Carefully ladle everything into a blender along with the fresh spinach, Cheddar, cream and hot sauce and process until smooth, about 1 minute. Adjust with salt and pepper if necessary and adjust the thickness with more cream if necessary. Top with croutons and serve.
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