Go Back

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