by Market Chef Heather Hartman
Ingredients2 tablespoons unsalted butter or extra virgin olive oil 1 medium yellow onion, roughly chopped (about 1 cup) 2 garlic cloves, thinly sliced Pinch cayenne pepper 1 tablespoon salt 2 pounds broccoli (one large head, or 2 small), florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and rough chopped 5 cups vegetable stock (preferably homemade) 2 cups spinach (or Swiss chard), roughly chopped 3 ounces sharp cheddar cheese, shredded (3/4 cup) 1 ½ ounces Parmesan cheese, grated (about ½ cup), or Shepherd’s Way Friesago Fresh Ground black pepper 1 tablespoon Dijon mustard Dill infused yogurt for garnish (optional) Parmesan cheese for garnish (optional)
Heat butter in large Dutch oven over medium-high heat. Add the onions and sauté for 3 minutes, stirring frequently until golden. Add the garlic, cayenne, and salt. Cook for 1 minute. Add the broccoli, and cook for 2 minutes.
Add the 5 cups of vegetable stock and decrease heat to medium. Cook uncovered for 15 minutes. Check to make sure broccoli is cooked all the way. Stir in spinach and cook until wilted, about 1 minute. Add the cheddar, Parmesan, black pepper, and mustard. Remove from heat and puree with an immersion blender, or in a standing blender.
Return to the pot, and bring back to simmer to serve. Check for salt, add milk to thin out if you prefer a creamier soup. Garnish with an herb infused yogurt, or grated Parmesan cheese. If freezing the soup, make sure to whisk soup well after removing and thawing from freezer.