Photo: Lina Kivaka

What does baking soda do to broccoli?

We discovered that adding just a pinch of baking soda with the water accelerated the braising time by helping to break down the cell walls of the broccoli. Adding fresh baby spinach right before pureeing ensured that our soup had a bright color and it also enhanced the vegetable flavor.

apnews.com - Go ahead, please cook the daylights out of your broccoli - AP News

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Go ahead, please cook the daylights out of your broccoli

This undated photo provided by America's Test Kitchen in October 2018 shows a broccoli-cheese soup in Brookline, Mass. This recipe appears in the cookbook “All-Time Best Soups.” (Daniel J. van Ackere/America's Test Kitchen via AP) This undated photo provided by America's Test Kitchen in October 2018 shows a broccoli-cheese soup in Brookline, Mass. This recipe appears in the cookbook “All-Time Best Soups.” (Daniel J. van Ackere/America's Test Kitchen via AP) It seems counterintuitive, but cooking the daylights out of the broccoli is the key to this soup’s sweet, nutty vegetable flavor. Our first step was to call for a full 2 pounds of broccoli. Following a technique from renowned California chef Alice Waters, we sauteed the broccoli in a little butter, added a cup of water, and let it cook until it was very soft and nutty and sweet. We discovered that adding just a pinch of baking soda with the water accelerated the braising time by helping to break down the cell walls of the broccoli. Adding fresh baby spinach right before pureeing ensured that our soup had a bright color and it also enhanced the vegetable flavor. As for the cheese, a mix of sharp cheddar and nutty Parmesan gave the soup enough cheesy flavor and richness that we didn’t need to use any cream.

BROCCOLI-CHEESE SOUP

Servings: 6-8

Start to finish: 1 hour, 15 minutes

2 tablespoons unsalted butter

2 pounds broccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1/4 inch thick

1 onion, chopped coarse

2 garlic cloves, minced

1 1/2 teaspoons dry mustard powder

Salt and pepper

3-4 cups water

1/4 teaspoon baking soda

2 cups chicken or vegetable broth

2 ounces (2 cups) baby spinach

3 ounces sharp cheddar cheese, shredded (3/4 cup)

1 1/2 ounces Parmesan cheese, grated fine (3/4 cup), plus extra for serving Melt butter in Dutch oven over medium-high heat. Add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt and cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking. Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to pot, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup remaining water. Season with salt and pepper to taste. Serve, passing extra Parmesan separately.

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Nutrition information per serving: 143 calories; 69 calories from fat; 8 g fat (4 g saturated; 0 g trans fats); 20 mg cholesterol; 380 mg sodium; 12 g carbohydrate; 5 g fiber; 1 g sugar; 9 g protein.

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For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Broccoli Cheese Soup in ”All-Time Best Soups .”

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America’s Test Kitchen provided this article to The Associated Press.

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What foods can you eat endlessly and not gain weight?

Examples include tomatoes, kale, grapefruit, celery, blueberries, broccoli, cantaloupe, cauliflower, and strawberries. They're mostly made up of water. They're low in calories. They contain fiber, which helps make you feel and stay full.

businessinsider.com - Low-Calorie Foods You Can Eat and Not Gain Weight - Business Insider

The INSIDER Summary:

Certain non-starchy fruits and vegetables won't cause you to gain weight no matter how much of them you eat. This is because they're mostly made up of water, they're low in calories, and they have fiber which helps keep you full.

Examples include tomatoes, kale, grapefruit, celery, blueberries, broccoli, cantaloupe, cauliflower, and strawberries.

While there's no such thing as a zero-calorie food, there are foods you can enjoy freely without having to worry about packing on the pounds. According to nutritionist Dr. Lisa Young, these foods generally fall into one of two categories: non-starchy fruits or vegetables. Young says there are few reasons why you won't gain weight from eating these foods:

They're mostly made up of water.

They're low in calories.

They contain fiber, which helps make you feel and stay full.

Although these fruits and vegetables aren't high in protein, they're packed with plenty of vitamins, antioxidants, and other nutrients that have numerous benefits for your health. It's important to note that, just like with any other food, if you eat too much of these foods, you will gain weight. But for the reasons listed above, it's unlikely that you'll overindulge in these specific items.

Keep scrolling to 14 foods you can eat without restraint.

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