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.
- 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.
- 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.
- 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.
- When removing the crowns, slice straight through the broccoli stem as close to the crown as you can get.
Rating: 3-1/2 stars.
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
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
- 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.
- 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.
- Cook for 6 minutes; stirring frequently.
- 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.
- While the broccoli cooks; grate your cheeses.
- Add 2 cups chicken broth and 2 cups water. Increase burner to medium-high.
- Once the soup begins to simmer, stir in spinach and cook for 1 minute until wilted.
- 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.
- 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.
- Serve, passing extra grated parmesan separately.