Broccoli-Cheese Soup

Name: Broccoli-Cheese Soup
Yield: Serves 6 to 8
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

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Appears in Cook's Illustrated March/April 2011

SERVES6 to 8

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WHY THIS RECIPE WORKS

Overcooking the broccoli in our Broccoli-Cheese 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 brig...

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