tastier, healthier broccoli-cheddar soup

Cook's Illustrated is definitely my #1 kitchen helper. They said that if you want something that's not actually  "cheesy cream soup with a bit of broccoli", here are the secrets:
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

Turkey Tortilla Soup with Black Beans

Don't be afraid to cook that giant bird! I finally found a "leftover" recipe where the turkey is really delicious and it doesn't seem like some recipe you just substituted turkey leftovers into. When the turkey sandwiches are done and there's not much left to find on the bones, its soup time!

The day before brine 1 lb of black beans (soak in heavily salted water at least 12 or up to 36 hours - or use canned beans)

To make broth: cram your turkey carcass into a soup pot (it usually breaks in two pieces pretty easily) along with a peeled onion, a scrubbed and trimmed carrot, and a handful of celery - the leafy ends. Cover and simmer about two hours.

Pour through a strainer or colander into a large container. In the original pot saute a large chopped onion until starting to get color, add a grated carrot or two if you like, chopped celery, some minced garlic. After they have a chance to start getting fragrant and brown just a bit, add your turkey broth (if you have more than about 4 quarts, simmer it down or save some for another day) and the well-rinsed and drained beans. For richest flaver, add some spices now and more of them later: ancho pepper, cumin, oregano, cilantro if using dried, a couple of bay leaves, any favorites spices with Mexican-leaning flavors, and one can of chopped tomatoes with green chilies (or Mexican seasoned chopped tomatoes or petite diced tomatoes and a small can green chilies, etc).
Simmer for about an hour or more - more if your beans are very old.
Add any meat you get off turkey bones. Put in another round of spices and a dash of lime juice - and of course, salt and pepper to taste. If it smells like you walked into your favorite Mexican restaurant you are on the right track. Not required but even better: you can add green and/or red pepper, sliced carrots, half a package of frozen sweet corn - or can of sweet white & yellow corn or "Mexicorn", or small chunks of butternut squash.
Tear up two or three corn tortillas and toss in to dissolve for thickening and flavor then simmer about 30 minutes more. If using fresh cilantro, stir in a nice big handful well-chopped near the end.


You can sprinkle some crushed tortilla chips on top of each serving (or toasted strips of flour tortillas), a little grated cheese, and a small dollop of sour cream.
Goes nicely with a big crunchy green salad.