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Author Topic: Broccoli Spinach Soup  (Read 1467 times)
Princess L
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« on: November 05, 2012, 05:48:19 PM »

from America's Test Kitchen
AWESOME!  Just the right amount of heat ~ simple to make.  I've never put the cheddar cheese in it.




Serves 6 to 8

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

    2tablespoons unsalted butter
    2pounds 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 1/2teaspoons dry mustard powder
     Pinch cayenne pepper
      Table salt
    34cups water
    1/4teaspoon baking soda
    2cups low-sodium chicken broth (see note)(I make my own stock)
    2ounces baby spinach (2 loosely packed cups)
    3ounces sharp cheddar cheese, shredded (3/4 cup)
    1 1/2ounces Parmesan cheese, grated fine (about 3/4 cup), plus extra for serving
      Ground black pepper

Instructions

    1. 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,( I use an immersion 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.
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« Reply #1 on: November 06, 2012, 04:23:57 PM »

sounds yum...

now if there was only a recipe sub-board to store it....


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« Reply #2 on: November 12, 2012, 09:56:32 AM »

Ya know Princess L, if I had seen this post a week ago when you first posted it, ...I might have been tempted to echo Woo's response, ...but as it stands, I found myself with far too much broccoli in my vegetable crisper, and decided to use it up before it went bad.

I put broccoli in everything, ...and not just the florets either. I decided "waste not, want not", so I used the stalks as well. I diced them and added them to rice. I added the raw florets to salads, pastas, rice dishes, etc., I put broccoli in just about every meal for the past week.

There's now a new word that has entered my vocabulary: Raffinose. {sigh}  Cry

I swear if I ever eat another piece of broccoli again, ...it will be too soon.
This past week has been hell on earth, ...with no signs of letting up.
I simply cannot leave the house for fear of what may happen.
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Princess L
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« Reply #3 on: November 12, 2012, 02:34:53 PM »

Ya know Princess L, if I had seen this post a week ago when you first posted it, ...I might have been tempted to echo Woo's response, ...but as it stands, I found myself with far too much broccoli in my vegetable crisper, and decided to use it up before it went bad.

I put broccoli in everything, ...and not just the florets either. I decided "waste not, want not", so I used the stalks as well. I diced them and added them to rice. I added the raw florets to salads, pastas, rice dishes, etc., I put broccoli in just about every meal for the past week.


There's now a new word that has entered my vocabulary: Raffinose. {sigh}  Cry

I swear if I ever eat another piece of broccoli again, ...it will be too soon.
This past week has been hell on earth, ...with no signs of letting up.
I simply cannot leave the house for fear of what may happen.

I hope you're peeling the stems before eating them, and while they're good for fiber, most of the nutrients reside in the florets.  Cooked rather than raw breaks down some of the gas producing fiber.  Yogurt is your friend.
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« Reply #4 on: November 12, 2012, 04:35:44 PM »

I hope you're peeling the stems before eating them, and while they're good for fiber, most of the nutrients reside in the florets.  Cooked rather than raw breaks down some of the gas producing fiber.  Yogurt is your friend.

The florets I've always eaten raw or lightly steamed, but the stems I have absolutely been cooking. I don't think it made any difference.

I looked at my profile in the mirror this afternoon. I swear I look at least 6-7 mos preggers.
I went to light a scented candle, and actually had to pause for a moment before I did, fearful that as soon as I lit the match, the whole house might actually blow up. I wish I only knew then, what I know now.
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« Reply #5 on: November 12, 2012, 06:12:48 PM »

have you switched to gasmask training?




























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« Reply #6 on: November 12, 2012, 08:54:44 PM »

have you switched to gasmask training?

 Grin

Lucky for me (and all the houseplants) there has been no smell, ...just a whole lot of air.
I've always used scented candles because I enjoy the light fragrances wafting through the air.

I can't believe the human body is capable of producing let alone holding this much air.  Shocked

I didn't know what the heck was going on, ...I've never experienced anything like it in my life, ...then on a hunch last night, I decided to google the question "Does broccoli cause..." I didn't even get to finish the question when the auto complete came up with a whack of similar searches & results. That's when I realized I had done this to myself.  UGH!!This is an absolute nightmare. I don't know how some people experience this on a regular basis. I'm just about desperate enough to swallow an MPG cap to see if that'll improve my internal combustion. This is just freaking madness I tell you!
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« Reply #7 on: November 13, 2012, 06:19:36 AM »

i dunno dude... i've been through phases where i ate broccoli twice per day for weeks and nothing like that ever happened
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Princess L
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« Reply #8 on: November 13, 2012, 06:53:09 PM »

i dunno dude... i've been through phases where i ate broccoli twice per day for weeks and nothing like that ever happened

Same here.  Actually, the only thing that bothers me is too many refined carbs, except pretzels, and cottage cheese.
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« Reply #9 on: November 14, 2012, 08:28:33 AM »

Add some fat free half and half and it would be better
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« Reply #10 on: November 14, 2012, 01:28:08 PM »

Brocolli and spinach are some powerfully good ingredients.  Can't go wrong there.
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« Reply #11 on: November 14, 2012, 05:32:20 PM »

Add some fat free half and half and it would be better


"fat free" = "cancer causing"

eat food
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« Reply #12 on: November 14, 2012, 05:46:21 PM »


"fat free" = "cancer causing"

eat food

Does that include cottage cheese and Greek yogurt? Sad
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« Reply #13 on: November 14, 2012, 06:25:14 PM »

Does that include cottage cheese and Greek yogurt? Sad


^^Is code for: "Am I going to die?"

 Cheesy
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Princess L
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« Reply #14 on: December 13, 2012, 08:46:11 PM »

Bump for goodness.

Damn this soup is good!
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« Reply #15 on: December 14, 2012, 06:36:58 PM »

Bump for goodness.

Damn this soup is good!



soup nazi
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« Reply #16 on: December 18, 2012, 11:45:55 AM »


soup nazi

heh heh, Seinfeld never gets old for me
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Princess L
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« Reply #17 on: December 18, 2012, 01:02:51 PM »


"fat free" = "cancer causing"

eat food

No soup for you!  Angry
















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