Broccoli and cheese soup

Cut the florets small; slice the stems thin.

Heat oil in the braiser until it shimmers; add the florets and leave undisturbed about a minute to char, then stir and let brown once more.

Spread the charred florets on a sheet tray to stop the cooking; set aside.

Over medium heat melt the butter and sweat the broccoli stems, carrot, onion and sliced garlic with a little salt about 5 minutes to soften.

Add the sliced potato, the milk, the water and some bouillon; simmer until the potatoes and broccoli are fully tender, about 20 to 30 minutes.

Add a little dry mustard powder; blend with a hand blender until completely smooth, adding the cheeses a handful at a time.

Season with black pepper, the salt and MSG mix, and a few dashes of hot sauce.

Return the charred florets and simmer just until heated through and still bright green.