...Broccoli-Cheese (and Spinach) Soup...


I've been eating a lot of dairy these days.  Usually this would make my stomach hurt but perhaps the baby is soaking up all the milk and turning it into bone before my body gets a chance to think about it.  There's no science behind my theory but it works for me.


Today I bring you Broccoli-Cheese Soup thanks to Cook's Illustrated.  You really can't go wrong when it comes to their recipes and I love knowing that they're essentially fool-proof.  After having a very creamy broccoli-cheese soup in a restaurant the other week I opted to make some at home.  This version is heavy on the broccoli, which is a.o.k. by me.


Recipe thanks to Cook's Illustrated






Ingredient's You'll Need

  • 2 T. unsalted butter
  • 2 lbs broccoli florets cut into 1 inch pieces
  • 1 medium onion, roughly chopped (1 cup)
  • about 2 teaspoons minced or pressed garlic cloves
  • 1 1/2 teaspoons dry mustard powder
  • pinch cayenne pepper
  • 3-4 cups water
  • 1/4 teaspoon baking soda
  • 2 cups low-sodium chicken broth (or vegetable if you're a veg)
  • 2 ounces baby spinach (2 loose cups)
  • 3 ounces sharp cheddar (3/4 cup)
  • 1 1/2 ounces Parmesan cheese, grated (about 3/4 cup)
1. Heat butter in a large Dutch oven over medium-high heat.  When foaming is done with add the broccoli, onion, garlic, mustard, cayenne, and 1 teaspoon table salt.  Cook until fragrant, about 6 minutes.  Add 1 cup water and baking soda- bring to a simmer, cover and cook until broccoli is very tender, about 20 minutes stirring only once while it cooks.

2.  Add broth and 2 cups of water and increase the heat to medium-high.  When it begins to simmer stir in the spinach and cook until wilted, just about a minute.  

3. Turn off the heat and transfer 1/2 of the soup to a blender.  Add cheddar and Parmesan and process until smooth.  Transfer soup to a mixing bowl then repeat with remaining soup.  Return the soup to the dutch oven and bring to a simmer.  

4.  Adjust the consistency of the soup with up to 1 cup of water, depending on how thick you like it.  Season to taste with salt and pepper and serve with extra Parmesan!

Spinach, cheese, broccoli, more cheese.  Sounds like all the major food groups to me!  I served this up with some homemade croutons and extra cheese per their recommendation.  Enjoy a warm soup while you still can before the weather warms up too much!

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