1- Use loads of broccoli and
2- Cook it surprisingly thoroughly.
Very Broccoli Cheddar Soup
Start with about two or more pounds of fresh broccoli, cut up (peel stalk and slice) and saute with onion and garlic, and then add a cup or so of broth, cover and simmer for at least 20 minutes with a pinch of baking soda. This gives the same effect as cooking for a full hour, which jumps past the bitter, smelly stage to a stage where all the flavor is released, it works -
Then add more broth (chicken or vegetable, about 4-6 cups) and whatever else you like in your soup - chunks of yukon gold potatoes are my choice, plus favorite seasonings, and simmer a while longer til potatoes are tender.Salt and pepper, any favorites like Mrs. Dash or other spice blends are fine.
Last of all, to make it really pretty, add in a big handful of de-stemmed and chopped baby spinach right before putting through the blender (in two batches) along with a big handful of grated sharp cheddar cheese and some Parmesan. (I always add potatoes and we like it chunky, so I took some big spoonfuls of them and some of the broccoli out before blending and then stirred them back in) It was gorgeous soup, rich and green and creamy without any cream. Looks even prettier with a little pinch of grated cheese on top.
Next time I will reserve a big handful of florets and a couple of chopped potatoes, throw the potatoes in the steamer for ten minutes then add broccoli for five more and add to soup after its blended. But this is really good! A little cayenne pepper livens it up a bit too. I like to start the onion early so it can get some color, and you can throw in a grated carrot for even more vitamins. I sneaked in some cauliflower too.
If you like, you can make your own bread bowls for serving it in using the French Bread recipe shaped into rounds: http://eatfastandhealthy.blogspot.com/2011/03/french-bread.html
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