November 17, 2013

Broccoli Cheddar Soup

Always thankful for good food and the ability and resources to test and try out something new.
We are faithful followers of America's Test Kitchen.  This is a 'version' of their recipe.  Soooo good.  Soooo rich.  Be careful, don't over do it!

Broccoli Cheddar Soup

  • 2tbsp butter
  • 2pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices
  • 3/4cup chopped onion
  • 2tsp minced garlic
  • 1 1/2tsp dry mustard powder
  • 3–4cups water
  • 1/4tsp baking soda
  • 2cups chicken broth
  • 2cups baby spinach
  • 3/4cups sharp cheddar cheese, shredded
  • 3/4
    cups parmesan cheese, grated fine (plus extra for serving)

  • 1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, and dry mustard. 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.
    2. Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted. 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 with extra shredded cheese and home made croutons.



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