WHY THIS RECIPE WORKS Overcooking—yes, overcooking—the broccoli for our soup recipe coaxed all the flavor out of it. Adding a bit of baking soda to the cooking water sped up the cooking process, and pureeing fresh baby spinach along with the other ingredients intensified the soup’s bright green color and enhanced its green vegetable flavor. Finally, a duo of cheddar and Parmesan gave our soup adequate cheesy flavor without making it heavy.
Serves 6 to 8
TOTAL TIME: 50 minutes
INGREDIENTS
- 2 tablespoons unsalted butter
- 2 pounds broccoli, florets cut into 1-inch pieces, stalks peeled and sliced ¼-inch-thick
- 1 onion, chopped
- 2 garlic cloves, minced
- 1½ teaspoons dry mustard powder
- Salt and pepper
- Pinch cayenne pepper
- 3 cups water
- ¼ teaspoon baking soda
- 2 cups chicken or vegetable broth, plus extra as needed
- 2 ounces (2 cups) baby spinach
- 3 ounces sharp cheddar cheese, shredded (¾ cup)
- 1½ ounces Parmesan cheese, grated (¾ cup), plus extra for serving
INSTRUCTIONS
- Melt butter in Dutch oven over medium-high heat. Add broccoli, onion, garlic, mustard powder, 1 teaspoon salt, and cayenne. Cook, stirring frequently, until fragrant, about 6 minutes.
- Stir in 1 cup water and baking soda and bring to simmer. Cover, reduce heat to medium, and cook until broccoli is very soft, about 20 minutes, stirring once halfway through cooking.
- Stir in broth and remaining 2 cups water and bring to simmer.
- Stir in spinach and cook until wilted, about 1 minute.
- Working in batches, process soup, cheddar, and Parmesan in blender until smooth, 1 to 2 minutes.
- Return soup to now-empty pot and bring to brief simmer over medium heat.
- Season with salt and pepper to taste. Adjust consistency with extra hot broth.
- Serve, passing extra Parmesan separately.
