Broccoli-Cheese Soup

October 8, 2015

The chilly mornings have gotten me in the mood for soup (after a long summer soup hiatus). So I made a batch of this Broccoli-Cheese Soup. Preparing the broccoli took me almost 30 minutes; mostly because the recipe asks me to peel the stalks. However, I am now wondering if I misunderstood the extent to which the recipe requires me to peel the stalks (further discussed under issues section below). What I believe is an error in the original recipe, makes me believe that I overcooked the broccoli (See Issue #1 below). The overcooking gave the broccoli a slightly off taste. I can only give the soup 3-1/2 stars; though the soup has potential and I will try again.

Prep the broccoli took 30 minutes

Prep the broccoli took 30 minutes

Comments:

  1. There was an error in the original recipe (I believe that Chris Kimball wanted me to reduce burner from medium-high so as to maintain a simmer; not the full boil over medium-high burner). In Step 6, the recipe says to “increase heat to medium-high”; but it was already on high from Step 2. I overcooked my broccoli; giving it a slightly off flavor.
  2. Peeling the Stalks. The recipe simply says: “stems trimmed, peeled, and cut into 1/4-inch-thick slices.” Unfortunately the instructions were unclear. I wasn’t understanding if I had to break each stalk of the main trunk and peeling each branch individually. This was a lot of work! I would recommend leaving the entire stalk as one piece and only peel away the outer skin that is accessible.
  3. When trimming the stalk; discard any leaves or blemishes. I would also recommend slicing off the bottom inch of the stem. Slice the remaining stem into the 1/4-inch disks.
  4. When removing the crowns, slice straight through the broccoli stem as close to the crown as you can get.

Rating: 3-1/2 stars.
Cost: $8.
How much work? Medium.
How big of a mess? Medium.
Start time 5:00 PM. Ready at 6:15 PM.

Chris Kimball’s original recipe for is here. My descriptions of how I prepared it today are given below:

2 tablespoons unsalted butter
2 pounds broccoli
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

  1. Prepare the broccoli by removing the florets and roughly chopping into 1″-pieces. Trim away and leaves and remove the bottom inch of the stem. Peel the stalk and cut into 1/4″-thick slices. Also roughly chop 1 onion.
  2. Set a large Dutch oven over medium-high burner. Add butter and when the foaming subsides, add broccoli (florets and stems), chopped onion, pressed garlic, dry mustard, pinch of cayenne, and 1 teaspoon salt.
  3. Cook for 6 minutes; stirring frequently.
  4. Add 1 cup water and 1/4 teaspoon baking soda. Bring liquid up to a simmer, cover with lid, and cook from 20 minutes until the broccoli becomes very soft. Stir once during cooking.
  5. While the broccoli cooks; grate your cheeses.
  6. Add 2 cups chicken broth and 2 cups water. Increase burner to medium-high.
  7. Once the soup begins to simmer, stir in spinach and cook for 1 minute until wilted.
  8. Carefully empty half of soup into jar of a blender (I used a bowl with a lip in order to spill less), add cheddar and Parmesan to blender. Process for 1 minute until smooth. Empty soup from blender to medium bowl (or pot if empty). Repeat the blender with the remaining soup.
  9. Return soup to Dutch oven and set over medium burner. Bring up to a simmer. Adjust the consistency of soup with up to 1 cup of water. Adjust seasoning with salt and pepper according to taste.
  10. Serve, passing extra grated parmesan separately.

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