Turbo Broccoli Cheddar Soup

By Joelene

BLENDING HOT LIQUIDS: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.

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

Preparation

Step 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.
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.