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Wednesday, February 3, 2010

SOUP NAZI-- Cream of Broccoli with Cheddar and Chicken

Making homemade soup is such a visceral experience, rewarding and believe it or not, easy to do. Not only that, but delicious and nutritious and a way to WOW the crowd. Ever watch the episode of Seinfeld's "Soup Nazi"? Well, it's that good. Stand in line for an hour good. Better yet, simmer on the stove all day good. BETTER the next day good, that is, if it lasts that long.

I never use a recipe to make soup and tonight was no different. I've been craving broccoli cheddar soup for a week, but tonight, it's whats for dinner. I used a left over chicken carcass from last night's precooked chicken (for chix Caesar salad) and added water to cover, 2 celery stalks with tops on and a tablespoon of peppercorns or so. Since it was precooked, I didn't add salt, but if it is a fresh whole chicken I would add salt to the water. Simmer for a few hours until the chicken is falling off the bone. Let sit until cool (or over night as I did) and strain. Add fresh broccoli florets to fill the liquid, cover and simmer until soft. In the mean time, saute an onion with a little olive oil in a pan. When softened, add a tsp of red pepper flakes or so. Saute 1 minute and add to broccoli and broth. Continue to cook until broccoli is very soft. Puree with a "boat motor", one of those little hand held blenders. Turn off burner and add half and half, a cup or until creamy looking. Add grated sharp cheddar cheese, like Cabot's, oh about 1 1/2- 2 cups. Add a squirt of Srirachi Hot Sauce to taste. Then add any chicken that was left from the bird, maybe 2 cups. Let sit for a few minute and serve with a loaf of crusty bread. OK, I know, I always say that, but add a hot crusty loaf of bread to any meal... well it just makes it better.

Check out the Soup Nazi on Youtube :

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