Broccoli-Cheese Soup
"We were after a soup with pure broccoli flavor that wasn’t hiding behind the cream or the cheese. Overcooked broccoli has a sulfurous flavor, but we discovered when we cooked our broccoli beyond the point of just overcooked—for a full hour—those sulfur-containing compounds broke down, leaving behind intense, nutty broccoli. Its texture was fairly soft, but that was perfect for use in a soup. Adding baking soda to the pot sped up the process, shortening the broccoli’s cooking time to a mere 20minutes. A little spinach lent bright green color to the soup without taking over the flavor. After adding cheddar and Parmesan, we had a soup so full of flavor and richness that it didn’t even need the cream...."
INGREDIENTS
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2tablespoons unsalted butter
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2pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices
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1 medium onion, roughly chopped (about 1 cup)
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2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
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1 1/2teaspoons dry mustard powder
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Pinch cayenne pepper
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Table salt
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3–4cups water
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1/4teaspoon baking soda
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2cups low-sodium chicken broth (see note)
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2ounces baby spinach (2 loosely packed cups)
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3ounces sharp cheddar cheese, shredded (3/4 cup)
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1 1/2ounces Parmesan cheese, grated fine (about 3/4 cup), plus extra for serving
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Ground black pepper
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