My sister gave me this recipe from “Cooks Illustrated.” Here is my rendition. This is not the most simple soup in the world to make, but it isn’t complex either. And it is yummy and nutritious.
Heat 2 Tablespoons butter in large pot or Dutch oven.
When foaming subsides, add:
2 pounds broccoli, florets and stems, chopped in 2 inch pieces
1 medium onion, chopped
1 ½ teaspoon dry mustard powder
Pinch cayenne pepper
1 teaspoon salt
(optional: two medium garlic cloves, pressed)
Cook, stirring frequently for 6 minutes
1 cup water
1 teaspoon baking soda
Cover and simmer for about 20 minutes, stirring once.
2 cups chicken broth
2-3 cups water
When simmering, add:
2 ounces (2 loosely packed cups) baby spinach
Cook for about one minute until wilted.
Blend mixture. I use a food processor but you can use a blender. Blend to desired consistency. I like the texture of a few small lumps.
Add to the mixture:
1 ½ cups sharp cheddar cheese, shredded (3 ounces)
¾ cups Parmesan cheese, grated
Add water to adjust consistency of soup
Salt and pepper to taste
You may find that it is a little difficult to find all of the ingredients in the photograph. Here is a clue. I buy herbs and spices, in this case the dry mustard, in bulk. Whenever I can, I roast a chicken for a couple of meals and then make chicken broth.