Broccoli Cheese Soup
2 Tbsp unsalted butter
2 lbs broccoli - florets chopped 1“ pieces, stems trimmed, peeled, cut into 1/4” slices
1 medium onion - rough chop
2 med garlic cloves - chopped (2 tsp)
1 1/2 tsp dry mustard
pinch cayenne pepper
3-4 cups water
1/4 tsp baking soda
2 cups vegetable or low sodium chicken broth
2 oz. baby spinach
3 oz. sharp cheddar cheese - shredded
1 1/2 oz. Parmesan cheese - grated fine + extra for serving garnish
ground black pepper
Heat butter in large soup pot. When foaming subsides, add broccoli, onion, garlic, mustard, cayenne and 1 tsp salt. Cook, stirring frequently, until fragrant about 6 min.
Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 min., stirring once during cooking.
Add broth and 2 cups water and increase heat to bring to simmer. Stir in spinach and cook until wilted, about 1 min.
Transfer half of soup to blender, add cheddar and Parmesan, and blend until smooth, about 1 min. Repeat with remaining soup. return to pot and bring to simmer. Adjust consistency with additional water if required. Season to taste with salt and pepper.
Serve, passing extra Parmesan.
Serves: 6-8 Total cook time: 30min
Source: Cook's Illustrated
recipe/broccolicheesesoup.txt · Last modified: 2013/10/24 17:45 by rob