The classic Wisconsin version of this recipe (called Broccoli-Cheese Soup) is mostly cheese and if you're lucky contains a couple small pieces of broccoli. It's really cheese soup sometimes made with beer. It's rich and thick and not my favorite. However when I came across this version from Cooks Illustrated, I thought I'd give it a try. It was at least green like broccoli.
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, pressed through garlic press
1 1/2 teaspoons dry mustard powder
pinch cayenne pepper
salt
3–4 cups water
1/4 teaspoon baking soda
2 cups low-sodium chicken broth (see note)
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
Instructions
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 for 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 puree 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 more water if needed. Season to taste with salt and pepper. Garnish and serve with croutons, black pepper and extra cheese. Serve hot.
I was pleasantly surprised. This soup actually tastes like a balanced combination of broccoli and cheese. It's easy to make and is really good and oh so much healthier than the 'classic' version. Note that to make a vegetarian version simply substitute vegetable broth for the chicken broth.
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, pressed through garlic press
1 1/2 teaspoons dry mustard powder
pinch cayenne pepper
salt
3–4 cups water
1/4 teaspoon baking soda
2 cups low-sodium chicken broth (see note)
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
Instructions
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 for 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 puree 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 more water if needed. Season to taste with salt and pepper. Garnish and serve with croutons, black pepper and extra cheese. Serve hot.
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