BROCCOLI-CHEESE SOUP

Servings: 6-8 Start to finish: 1 hour, 15 minutes 2 tablespoons unsalted butter 2 pounds broccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1/4 inch thick 1 onion, chopped coarse 2 garlic cloves, minced 1 1/2 teaspoons dry mustard powder Pinch cayenne pepper Salt and pepper 3-4 cups water 1/4 teaspoon baking soda 2 cups chicken or vegetable broth 2 ounces (2 cups) baby spinach 3 ounces sharp cheddar cheese, shredded (3/4 cup)

1 1/2 ounces Parmesan cheese, grated fine (3/4 cup), plus extra for serving

Melt butter in Dutch oven over medium-high heat. Add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt and cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup 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 cups water and increase heat to mediumhigh. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to pot, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup remaining water. Season with salt and pepper to taste. Serve, passing extra Parmesan separately.

Nutrition information per serving: 143 calories; 69 calories from fat; 8 g fat (4 g saturated; 0 g trans fats); 20 mg cholesterol; 380 mg sodium; 12 g carbohydrate; 5 g fiber; 1 g sugar; 9 g protein.

For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Broccoli Cheese Soup in “All-Time Best Soups .” America’s Test Kitchen provided this article to The Associated Press.

DANIEL J. VAN ACKERE — AMERICA’S TEST KITCHEN VIA AP This undated photo provided by America’s Test Kitchen in October 2018 shows a broccoli-cheese soup in Brookline, Mass. This recipe appears in the cookbook “All-Time Best Soups.”

AMERICA’S TEST KITCHEN VIA AP This image provided by America’s Test Kitchen in October 2018 shows the cover for the cookbook “All-Time Best Soups.” It includes a recipe for broccoli-cheese soup.