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Spinach and Broccoli Cheddar Soup with Charred Scallion


Spinach and Broccoli Cheddar Soup with Charred Scallion

Chef Sonya Coté
Broccoli cheddar soup is a classic, but it's often mishandled resulting in a thick and gloppy mess; this version adds spinach for a vibrant color and combines aged cheddar with charred scallions for depth of flavor. Waiting until the very last moment to add spinach gives this soup a bright green pop.

Ingredients
  

  • 4 tablespoons butter
  • 4 tablespoons plus ½ teaspoon olive oil
  • 1 large onion finely chopped (about 2 cups)
  • 3 stalks celery finely chopped (about 1 cup; save the leaves for garnish)
  • 3 large carrots peeled and finely chopped (about 1 cup)
  • 2 large garlic cloves finely chopped
  • 10 –12 fresh tarragon leaves
  • 1 cup dry white wine
  • 1 quart vegetable broth
  • cups broccoli stems peeled, chopped into 1-inch pieces
  • ½ pound Australian aged cheddar such as Old Croc Extra Sharp Cheddar, shredded
  • 6 scallions
  • 1 pound fresh spinach rinsed and stems trimmed
  • 2 cups heavy cream
  • 2 tablespoons sherry or apple cider vinegar
  • Salt to taste
  • Ground black pepper to taste

Instructions
 

  • In a large saucepan, melt the butter, and add 4 tablespoons olive oil. Add the onions, celery, and carrots to the pan, and sauté until transparent and just beginning to brown, about 5 minutes. Add the garlic and the tarragon, and stir for another minute. Add the white wine, and let the mirepoix simmer for about 7 minutes. Add the broth, and simmer for an additional 15 minutes.
  • To the pan, add the broccoli, and cook until just fork-tender, about 7 minutes. Reduce the heat to low. Add the cheese, stirring until melted.
  • While the soup cools, char the scallions. Toss the scallions in the remaining ½ teaspoon oil, spread out onto a small baking sheet, and place under a broiler set to high. Rotate the pan as needed until the scallions are covered in blackened and blistered spots. Remove from broiler, let cool, and chop into pieces for garnish.
  • When the soup has cooled slightly, add the spinach, cream, and sherry. Blend with a hand blender or in a regular blender until smooth. Season to taste. Portion into bowls, top with celery leaves and charred scallion, and serve immediately.

Notes

Adapted from Eden East

Katherine Hysmith

Katherine was a social media intern for culture and a fan of all things Southern. Born and raised in Texas, Katherine recently moved up north to pursue a graduate degree in the Gastronomy Program at Boston University. When she's not researching for her Master's thesis or dreaming about jalapeno cheese poppers, Katherine writes on her own blog The Young Austinian ( http://www.youngaustinian.com/ ).

Chef Sonya Coté

Forget farm-to-table; Chef Sonya Coté is taking things a step further with farm-to-farm table. Coté is situated on Springdale Farm, a small plot of land in the middle of the bustling city of Austin, Texas. It is Springdale Farm that feeds and provides the setting for Coté’s newest restaurant, Eden East: http://www.edeneastaustin.com/

Photographer Jody Horton

Jody Horton is an Austin, Texas-based food photographer who has shot for Bon Appetite, Food & Wine, New York Times, and Garden & Gun. You can see more of his work at http://www.jodyhorton.com/