Appetizers / Soups / Salads

Broccoli Soup - Cook's Illustrated version is for Soup.

Broccoli Soup - Cook's Illustrated version takes 15 minutes to prepare.

Broccoli Soup - Cook's Illustrated version takes 30 minutes to cook.

Broccoli Soup - Cook's Illustrated version makes 6 servings.

The ingredients for Broccoli Soup - Cook's Illustrated version are:

Serves 6 to 8 (this recipe has been calculated for 6)


To make a vegetarian version of this soup, substitute vegetable broth for the chicken broth.

Ingredients

2 tablespoons unsalted butter
2 pounds broccoli , florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices
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
Table salt
3?4 cups water
1/4 teaspoon baking soda
2 cups low-sodium chicken broth (see note)
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

Here is how you make Broccoli Soup - Cook's Illustrated version:

Instructions1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking. 2. Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.Serving Size: 6-8 servingsNumber of Servings: 6Recipe submitted by SparkPeople user TOBIASFUNKE.

The nutritional information for Broccoli Soup - Cook's Illustrated version is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 213.6

• Total Fat: 11.6 g
• Cholesterol: 30.8 mg
• Sodium: 589.8 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 6.8 g
• Protein: 14.1 g