Published March 1, 2011. From Cook's Illustrated.
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 brightened the Broccoli-Cheese Soup’s bright green color and enhanced its vegetable flavor. Finally, cheddar and Parmesan gave our soup adequate cheesy flavor without making it heavy.
To make a vegetarian version of this soup, substitute vegetable broth for the chicken broth.
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