Broccoli-Cheese Soup

 


This recipe is from From America's Test Kitchen Season 12.  Dustin loved this soup, I made it for dinner on Halloween I thought the green soup would be fun and some vegetables before all the candy was a good idea.

I like to know why certain things work when we cook so I thought you also might find the following info interesting.  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 20 minutes. A little spinach lent bright green color to the soup without taking over the flavor.

Serves 6 to 8

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
• 2cups 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

• 1. Heat butter in large Dutch oven(I don't own one so I used a regular pot) 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.
• 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, 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.

Pumpkin Curry Soup

I have had a difficult time thinking of a soup to share. I haven't made as many this winter as I have in years past due to the extreme difference in climate in which I now reside. I wrote down this recipe while browsing through weight watchers recipe books at a grocery store a couple years ago. It has good flavor and a little spicy kick to it. And it is a weight watchers recipe so it is kind of healthy. I usually didn't serve it with bread since I was using it as a lighter meal.

Pumkpin Curry Soup
Ingredients:
-3 cups chicken brother
-15 oz can of pumpkin puree
-2 tsp chili sauce with garlic (found in the Asian food section. I used the Hokan brand)
-1/2 tsp curry powder
-1 cup coconut milk
-1 TBSP lime juice
-chopped cilantro

Directions:
Mix broth, pumpkin, chili sauce, and curry powder in a pan. Bring to a boil.

Whisk in coconut milk and lime juice

Garnish with cilantro

Enjoy!

-Briana

Soup

Love this soup - it is one of my favorite go-to soups. You can easily make substitutions to get the flavor you want.

Chicken Pasta Soup
serves 6

1/4 cup olive oil
8 oz mushrooms sliced (any kind, mix and match)
3 cloves garlic, minced
4 cups chicken broth (canned, or use bouillon in water)
1 14.5 oz can diced tomatoes with basil, garlic and oregano, do not drain
2 9 oz pkg. refrigerated chicken tortellini
1/3 cup sliced fresh basil
pepper to taste
1/4 cup grated Parmesan cheese

I have

• substituted any variety of pasta for the tortellini
• added cooked shredded (or canned chicken)
• used plain diced tomatoes - or fresh- and added dried basil, garlic and oregano
• used dried basil
• used canned mushrooms
• added pesto in place of basil
• added spinach and/or arugula 5 minutes before serving 

1. Heat oil in large pot over medium heat until hot. Cook mushrooms and garlic 3 to 4 minutes or until mushrooms are softened. Stir in broth and tomatoes; bring to a boil. Add tortellini; simmer 9 to 10 minutes or until tortellini are tender ( if using other pasta, cook until pasta is tender); stirring occasionally.
2. Stir in basil (other greens)(chicken) and pepper simmer for 2-5 minutes until greens are wilted (and chicken is hot).
3. Serve sprinkled with cheese.

I like any roll or hearth bread or crusty bread with this.