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Broccoli-Cheese Soup

Source: America's Test Kitchen
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Rating: 5   Reviews: 4 See Reviews
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  Serves 6 to 8
RECIPE INGREDIENTS
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
Table salt
3-4 cups water
1/4 teaspoon baking soda
2 cups low-sodium chicken 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
Broccoli-Cheese Soup Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 11/14/2012
Part of These Recipe Collections Find Similar Recipes »
 Retro Soups
 Broccoli & Cheese Dishes: Easy Dinner Recipes
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Stephanie, VT Reviewed: 04/24/2013
The best soup I've ever made!
We had this soup last night, and I must say it turned out absolutely delicious! I made one addition, which some may not wish to add. I got 3 or 4 marrow bones, simmered them for couple of hours then removed the marrow and added it along with the broth to the other ingredients. I used an immersion blender at the end instead of batches in the blender. Came out perfect. Only the one tsp of salt was needed for the whole batch. Amazing!
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