Broccoli Soup

Broccoli Cheese Soup – Cook’s Illustrated, March/April 2011
2 tbsp unsalted butter
2 pounds broccoli, chopped into 1 inch pieces (include the stems but peel them and cut them into 1/4 inch-thick slices)
1 medium onion, chopped
2 garlic cloves, minced
1 1/2 tsp dry mustard powder
pinch cayenne
salt
3-4 cups water
1/4 tsp baking soda
2 cups chicken broth
2 oz baby spinach
3 oz sharp cheddar, grated
1 1/2 oz Parmesan, grated
pepper to taste

In a large pot or dutch oven, heat butter over medium high heat. Add broccoli, onion, garlic, mustard, cayenne and 1 tsp salt. Stir frequently and cook until fragrant, about 6 minutes. Add 1 cup water and baking soda and bring to a simmer. Cook until broccoli is very soft, about 20 minutes.

Add broth and 2 cups water and increase heat to medium high. Bring to a simmer, then stir in spinach and cook until wilted, about 1 minute. Add cheeses and blend soup with an immersion blender (alternatively, you can transfer soup to a blender and blend in two batches).

Adjust consistency of soup to your liking with remaining water (I found it didn’t need any more). Season to taste with salt and pepper.

Serves 8. Each serving has 6.6g of carbs and 2.4g of fiber.

(Next time I make it I will use less liquid)