Broccoli-Cheese Soup (America's Test Kitchen) Recipe
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Category: |
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Ingredients: |
Ingredients: 2 Tbs butter
2 lbs broccoli, florets chopped into 1-inch pieces and stems peeled and sliced 1/4 inch thick
1 medium onion, chopped coarse
2 garlic cloves, minced (about 2 tsp)
1 1/2 tsp dry mustard
pinch cayenne pepper
table salt and ground black pepper
3-4 cups water (see note below if you want to swap some out for milk)
1/4 tsp baking soda
2 cups low-sodium chicken broth
2 ounces baby spinach (about 2 cups)
3 ounces sharp cheddar cheese, shredded (about 3/4 cup)
1 1/2 ounces parmesan cheese, grated fine (about 3/4 cup), plus extra for garnish
croutons, buttered toast, or cheese toast
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Directions: |
Directions:1. Melt butter in a dutch oven over medium-high heat. Add broccoli, onion, garlic, mustard, cayenne, and 1 tsp salt. Cook, stirring frequently, until fragrant (about 6 minutes).
2. Add 1 cup water and baking soda. (The baking soda preserves the bright green color.) Stir. Bring to simmer over medium-low to medium heat. Cover and cook until the broccoli is very soft (20 minutes), stirring once during cooking.
3. Add broth and 2 cups more water and increase the heat back to medium-high. When mixture begins to simmer again, stir in spinach. Cook until spinach wilts (about 1 minute). Turn the heat down to low.
4. Using a ladle, transfer half the soup to a blender, add the cheddar and parmesan, and process (on a high speed) until smooth and creamy (about 1 minute). (Make sure to leave a steam vent in your lid and cover it with a towel.) Dump this soup into a bowl. Put the rest of the soup into the blender and process until smooth.
5. Pour all the soup back into the dutch oven. Adjust consistency with up to 1 cup of water, if desired. Season with salt and pepper to taste. Serve with croutons or toast, and extra parmesan cheese. |
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Personal
Notes: |
Personal
Notes: This soup is really healthy and really delicious. Lincoln really likes it. It's naturally pretty creamy since you blend it up. But, notice, it is not "cream of" broccoli cheese soup. If you want to mute the strong flavors a little bit or add a bit of dairy, I'd substitute out 1-2 cups of water for milk and add it toward the end of the cooking time.
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