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nonelvisAlmost 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.)