Winter soups are usually quite heavy, and while this one from America's Test Kitchen doesn't skimp on cheese, it has a bright, light flavor -- and color! -- that feels relatively healthy. Use really good cheese in this vegetarian soup for maximum flavor impact.
Broccoli Cheddar Soup
Serves 6 to 8
2 tablespoons unsalted butter
2 pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices
1 medium onion, roughly chopped (about 1 cup)
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 1/2 teaspoons dry mustard powder
Pinch cayenne pepper
3-4 cups water
1/4 teaspoon baking soda
2 cups low-sodium vegetable broth
2 ounces baby spinach (2 loosely packed cups)
3 ounces sharp cheddar cheese, shredded (3/4 cup)
1 1/2 ounces Parmesan cheese, grated fine (about 3/4 cup), plus extra for serving
Ground black pepper
Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.
Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.
Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!
TrackBack URL: http://www.kcet.org/cgi-bin/mt/mt-tb.cgi/21119