Lately, it's summer temps one day and snowing the next. With the unpredictable weather, we've been keeping our weekly menus light and versatile.
This soup, adapted from a Williams Sonoma recipe, was a hit in our household recently. Bonus points when accompanied by a slice of crusty bread from your favorite local bakery.
2 Tbs. olive oil
1/2 yellow onion, diced into 1/2 inch piece
1 garlic clove, finely chopped
Kosher salt, to taste
1 lb. broccoli, cut into 1-inch florets
3 cups chicken or vegetable stock
Freshly ground black pepper, to taste
1/2 cup spinach leaves
6 oz. white cheddar cheese, grated
2 Tbs. finely grated Parmigiano-Reggiano cheese, plus more for garnish if desired
2 pinches of cayenne pepper, more to taste
In a large pot, warm the olive oil. Add the onion, garlic and a few pinches of salt. Cook, until the onion is aromatic and tender, 8 to 10 minutes.
Increase the heat to high. Add the broccoli, stock, a few pinches of salt and black pepper and bring to a simmer. Continue to cook, stirring occasionally, until the broccoli is tender, about 10 minutes. Remove about 1 cup broccoli from the pot and let cool.
Add the spinach, cheddar, the 2 Tbs. Parmigiano-Reggiano and the cayenne to the pot. Using an immersion blender, blend on the highest setting until the soup is pureed.