Indulge in two distinct comfort classics with this dual recipe. The Broccoli, Onion, and Cheese Soup offers a rich, velvety texture with sweet caramelized onions and a sharp blend of Jarlsberg and Gruyere cheeses, brightened by fresh broccoli and red pepper. It’s the ultimate cozy bowl for chilly evenings. Complement it with the Fresh Spinach Soup, a vibrant, silky puree that highlights the earthy sweetness of fresh spinach, softened onions, and a hint of lemon. These soups are perfect for potlucks, family dinners, or a relaxing weekend meal. Pair them with crusty bread for dipping and a simple green salad. The contrasting textures and flavors provide a complete, satisfying culinary experience that feels both elegant and homey.
Two Soups
Description
Indulge in two distinct comfort classics with this dual recipe. The Broccoli, Onion, and Cheese Soup offers a rich, velvety texture with sweet caramelized onions and a sharp blend of Jarlsberg and Gruyere cheeses, brightened by fresh broccoli and red pepper. It’s the ultimate cozy bowl for chilly evenings. Complement it with the Fresh Spinach Soup, a vibrant, silky puree that highlights the earthy sweetness of fresh spinach, softened onions, and a hint of lemon. These soups are perfect for potlucks, family dinners, or a relaxing weekend meal. Pair them with crusty bread for dipping and a simple green salad. The contrasting textures and flavors provide a complete, satisfying culinary experience that feels both elegant and homey.Ingredients
Directions
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In a large flameproof casserole, melt 2 tablespoons of the butter over moderately high heat. Add the sliced onions, black pepper, thyme, and sugar.
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Reduce the heat to moderately low, place a circle of waxed paper directly over the top of the onions, and cover tightly with a lid. Simmer, stirring occasionally, until the onions are very soft and golden, about 1 hour.
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Remove the cover and the waxed paper and increase the heat to moderate. Cook until the onions are golden brown, about 25 minutes.
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Add the wine and boil until reduced by half, about 5 minutes. Add the chicken stock and 2 cups of water. Bring to a boil and simmer for 15 minutes.
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In a large saucepan, melt the remaining 3 tablespoons butter over moderate heat. Whisk in the flour and cook, stirring, for 2 minutes without browning.
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Whisk in the milk, cream, dry mustard, nutmeg, and cayenne and bring to a boil. Boil, stirring, for 2 minutes. Remove from heat and stir in the Jarlsberg and Gruyere until smooth.
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Scrape the cheese mixture into the hot onion soup. Add the broccoli and cook until crisp-tender, about 8 minutes. Stir in the red pepper and cook until heated through, about 2 minutes.
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For the Spinach Soup: In a large saucepan, melt the 4 tablespoons butter over moderate heat. Add the minced onion and reduce the heat to low. Cook until softened but not browned, about 10 minutes.
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Increase heat to moderate and add the spinach leaves by the handful, stirring to wilt them before adding the next handful. When all the spinach has been added, cook for about 1 minute to completely soften the spinach.
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In a food processor, puree the spinach soup in batches until smooth. Return the soup to the pan and stir in the chicken broth and milk (if desired for richness, though original text implies just stock/milk mix). Simmer over moderate heat until heated through. Season with the salt and pepper.
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Serve both soups in bowls. Garnish the spinach soup with a slice of lemon and a sprinkling of chives.
Note
Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk if the soup has thickened too much.
Substitutions: You can use vegetable broth instead of chicken stock for a vegetarian version. Swallow cheddar or mozzarella can replace Jarlsberg if unavailable.
Variations: For a creamier spinach soup, add an extra half cup of heavy cream. Add a pinch of nutmeg to the spinach soup for extra warmth.
