Broccoli Cheese Soup - Heavy on the Broccoli, Light on the Cheese

This soup, which accentuates the flavor of broccoli and doesn't cover it with an avalanche of cheese, is one of my favorites. It's fast, pretty healthy, and very tasty. I normally make it over the weekend and reheat it for a quick weeknight supper. It freezes well, too.

The baking soda, which sounds like an unusual ingredient, helps the broccoli to break down and release its sulfurous compounds. What's left behind is nutty and sweet tasting broccoli. The arugula (the original recipe calls for baby spinach) gives the soup a bright green color. 

(Recipe adapted from America's Test Kitchen)

Ingredients:

• 2 Tbsp. unsalted butter
• 1 bunch broccoli, florets roughly chopped into 1-inch pieces, stems trimmed (yes, they're edible!), 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 tsp. dry mustard powder
•  Pinch cayenne pepper
• Table salt
• 3–4 c. water
• 1/4 tsp. baking soda
• 2 c. low-sodium chicken broth
• 2 loosely packed cups of arugula
• 3 oz. sharp cheddar cheese, shredded (3/4 cup)
• 1 1/2 oz. Parmesan cheese, grated fine (about 3/4 cup), plus extra for serving
• Ground black pepper

Directions:

1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides (about 5 minutes), 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. The broccoli will be very mushy and seem overcooked - it's supposed to be this way.

Sauteing the Broccoli

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 and serve, sprinkling with extra Parmesan.

Chicken Alfredo with Roasted Broccoli

There are two things I love about this recipe.  One is the roasted broccoli.   Roasting completely changes its flavor, and makes the broccoli sweet and nutty.  The other thing I love is that it's quick.  I'd love to make a meal from scratch every night, but that's just not practical.  Taking an occasional short cut, like using jarred sauce, helps to make a tasty and quick dinner that is perfect for a weeknight.

 Ingredients:
1 bunch of broccoli
2 garlic cloves
3 Tbsp. olive oil, divided
3 thin sliced chicken cutlets
1/4 c. chicken broth
1 1/2 c. alfredo sauce
3/4 lb. short tubular pasta (rigatoni, cavatappi, ziti, etc.)
Zest of one lemon

Directions:
1.  Preheat the oven to 450F.  Cut the florets off the broccoli.  Peel the stem (yes, it's edible!) and cut it in 1/4 inch slices.  Slice the garlic cloves into 1/4 inch thick slices.  Sprinkle with salt and pepper, then drizzle with 2 tablespoons of olive oil.  Place broccoli and garlic on a baking sheet and roast for 20-25 minutes, until the broccoli and garlic begin to brown. Remove from oven and let cool slightly.

2.  While the broccoli is roasting, bring a pot of large water to a boil.  Add a handful of salt, then cook the past according to package directions.  Drain and set aside.

3.  Heat the remaining tablespoon of olive oil in a skillet over medium heat.  Cut the chicken into 1 inch pieces, sprinkle with salt and pepper, then add to skillet.  Cook the chicken, stirring frequently, until browned on both sides, and cooked through.  Place the chicken in a large bowl, return the pan to the heat, and add the chicken broth.  Scrape up any brown bits (fond=flavor!) then add to the bowl with the chicken.

4.  Add the roasted broccoli and garlic to the bowl, then the pasta.  Stir in the alfredo sauce and lemon zest.

5.  Savor your dinner with a glass of wine and enjoy the rest of your evening!