Broccoli Cheese Soup - Cook's Illustrated, March/April 2011

Here's their finished product:

I chose this recipe because I was dying to try another soup, I also like to look for recipes that seem simple, and I already have most of the ingredients in my fridge or pantry.

Before I started this blog I ventured out and purchased an immersion blender from Costco. I first tried a Rachel Ray potato soup. I didn't follow this recipe to the "T," probably why it was not my favorite, but still a fun adventure for a first timer. My second "blended soup," was a chicken tortilla soup. I used a recipe from a friend in Calif., I added a few extra vegetables and then followed the rest. I really enjoyed this soup, and so did the children. We'll have to try that one again soon, and document. Sunday night I attempted a 5 ingredient tomato basil soup, found on foodgawker. Very refreshing, and healthy, but I was hoping for something a little more full and robust. This tomato basil left my taste-buds feeling a little deprived. So tonight we try Broccoli.

Ingredients needed:

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) (*shortcut, I used frozen from costco, already chopped. Just let thaw out before cooking)
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

Prep time: About 10 min.
Cook time: Start to finish about 45 min.

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.Don't forget to use a helper if needed...

Add broth and 2 cups water and increase heat to medium high. Bring to a simmer (this will take about 10-15 min.)

Stir in spinach and cook until wilted, about 1 minute.

Add cheeses (I opted to just use my 3 cheese blend from costco, don't know if that changes the flavor much)

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. Says it serves 8, but if your looking for a healthy serving I would say about 6 large helpings.

Here's my finished product:

Personal review:

Well, I'd have to say that I was very pleased with this recipe! "Mmmm ... just what I was hoping for." It was creamy, with out cream, and just cheesy enough, but not over powering. Also the cayenne pepper gave it just the right kick. The kids thought, "it's fine mom," which means they didn't love it but they'll eat it. The husband is apparently not a huge broccoli fan, so he said it was "not a top 10 nominee."
If I ever crave the green goop again, I will definitely be coming back to this recipe.