The food lab better home cooking through science ( PDFDrive ) 245
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12cupsbroccoliflorets,stems,andstalkscutinto1-inch
pieces(about1largehead)
3ouncesParmigiano-Reggiano,grated
2tablespoonslemonjuice(from1lemon)
Koshersaltandfreshlygroundblackpepper
4slicesheartywhitesandwichbread,crustsremovedand
cutinto½-inchdice
1.Melt3tablespoonsofthebutterinalargeDutchovenor
souppotovermedium-highheat.Addtheonion,celery,
and garlic and cook, stirring, until the vegetables are
softened but not browned, about 5 minutes (reduce the
heat if the butter begins to brown). Stir in anchovies, if
using,andcookuntilfragrant,about30seconds.
2. Add the flour and cook, stirring constantly, until all the
flour is absorbed, about 30 seconds. Stirring constantly,
slowlypourinthemilk,followedbythestock.Stirinthe
bakingsodaandbroccolifloretsandbringtoaboil,then
reduce the heat to maintain a simmer, cover, and cook,
stirring occasionally, until the florets are completely
tenderandolivegreen,about20minutes.
3. Working in batches, transfer the mixture to a blender,
add the Parmesan, and blend, starting on low speed and
gradually increasing to high, until completely smooth,
about1minute;addadditionalstockorwaterifnecessary
tothintothedesiredconsistency(Ilikeminethick).Pass
through a fine-mesh strainer into a clean pot.
(Alternatively, use an immersion blender to puree the
soup directly in the original pot.) Whisk in the lemon
juice and season the soup to taste with salt and pepper.
Keepwarm.
4. Melt the remaining 2 tablespoons butter in a large
nonstick skillet over medium-high heat. When the
foamingsubsides,addthebreadcubesandcook,tossing
frequently, until golden brown on all sides, about 6
minutes.Seasontotastewithsaltandpepper.
5.Servethesoupgarnishedwiththecroutons.
