50 Recipes 2011, #10: Broccoli and cheddar soup

Almost forgot to log tonight's dinner! Broccoli and cheddar soup from the new Cook's Illustrated, in which they prove with Skience why you should cook the broccoli into green-gray mush to get soup that actually tastes like broccoli. And science, as always, was correct: the soup really tasted like puréed broccoli. Unfortunately, the cheese flavor was too muted until I added more salt and about a teaspoon of Dijon mustard. Perfectly pleasant, but a bit of a cooking letdown after the spectacular success of yesterday's creme egg experiment. (Unfortunately, I cannot eat creme eggs for dinner. Or at least I shouldn't try.)