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.

Leftover Christmas Ham? Make Ham and Potato Soup!

I made a ham for Christmas and even after sending some home with my guests, still had a decent amount left. This was a quick and easy way to use it up.

Serves 6

Ingredients:
1 Tbsp. olive oil
1 medium onion, diced
1 stalk celery, diced
4 medium russet potatoes, peeled and diced (1/2" dice)
1 c. diced, cooked ham
1/2 tsp. salt
1 tsp. pepper
3 1/2 c. chicken broth
3 Tbsp. butter
3 Tbsp. flour
1 3/4 c. milk
Optional:  1 tsp. Penzey's Northwoods seasoning

Directions:
1.  Heat the olive oil in a dutch oven, or other large pot, over medium heat.  Add the onion and celery and cook for 4-8 minutes until the onion is just starting to brown.

2.  Add the potatoes, ham, salt, pepper, and chicken broth.  Bring to a boil, then reduce to a simmer and cook for 15 minutes, or until potatoes are tender (a paring knife should slip easily in and out.)

3.  Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes.

4.  While flour and butter is cooking, microwave the milk on high power for 45 seconds.  Whisk the heated milk and optional seasoning  into the butter and flour mixture.  Cook for 3-5 minutes, or until slightly thickened.  Congratulations! You've just made a roux, a thickener for soups and stews.

5.  Mix the roux into the dutch oven.  Cook soup over low heat for 1-2 minutes and serve