Puree of Broccoli Soup with Garlic and Hot Red Pepper
By America's Test KitchenPublished on August 22, 2007
Time
2¼ hours
Yield
Serves 8 as a main course
Ingredients
Quick Broth
1 whole chicken (3 ½ to 4 pounds), cut into 10 pieces (plus neck and gizzard)1 medium onion, chopped coarse1 medium carrot, chopped coarse1 medium rib celery, chopped coarse1 bouquet garni 1 teaspoon table salt 13 cups waterSoup Base
2 tablespoons olive oil 2 medium onions, diced coarse2 medium carrots, diced coarse1 medium rib celery, diced coarse3 cloves garlic, mincedBroccoli Soup
1 ½ pounds broccoli, trimmed and cut into ½-inch pieces or florets1 pound potatoes, peeled and cut into 1-inch dice¼ teaspoon hot red pepper flakes 2 tablespoons extra virgin olive oil (optional)Instructions
- Bring all ingredients to simmer, skimming foam and fat as it rises to surface. Continue to simmer until chicken is tender, about 40 minutes. Remove and reserve chicken pieces for another use. Simmer broth to blend flavors, about 20 minutes longer. Strain and skim remaining fat. (If desired, let cool and refrigerate. Remove congealed fat before reheating. You can refrigerate broth for up to 5 days or longer, if you bring it to a boil every few days. Or freeze it for several months.)
- Heat oil in a large soup kettle. Add onions, carrots, and celery. Sauté until vegetables soften, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add quick broth, bring to a simmer, and simmer 1 to 2 minutes. Pour half of the soup base carefully into a heatproof container, let cool, and refrigerate or freeze for another use.
- With the 1 1/2 quarts soup base at a simmer, add broccoli, potatoes, red pepper flakes, and salt to taste; simmer until vegetables are very tender, about 20 minutes. Season with additional salt, if necessary, and pepper to taste. Puree in batches in a food processor or blender. Return to kettle. Stir in optional olive oil and reheat, or cool and refrigerate. Serve chilled.
for the quick broth
for the soup base
for the broccoli soup
Time
2¼ hoursYield
Serves 8 as a main courseIngredients
Quick Broth
1 whole chicken (3 ½ to 4 pounds), cut into 10 pieces (plus neck and gizzard)
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 medium rib celery, chopped coarse
1 bouquet garni
1 teaspoon table salt
13 cups water
Soup Base
2 tablespoons olive oil
2 medium onions, diced coarse
2 medium carrots, diced coarse
1 medium rib celery, diced coarse
3 cloves garlic, minced
Broccoli Soup
1 ½ pounds broccoli, trimmed and cut into ½-inch pieces or florets
1 pound potatoes, peeled and cut into 1-inch dice
¼ teaspoon hot red pepper flakes
2 tablespoons extra virgin olive oil (optional)
Ingredients
Quick Broth
1 whole chicken (3 ½ to 4 pounds), cut into 10 pieces (plus neck and gizzard)
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 medium rib celery, chopped coarse
1 bouquet garni
1 teaspoon table salt
13 cups water
Soup Base
2 tablespoons olive oil
2 medium onions, diced coarse
2 medium carrots, diced coarse
1 medium rib celery, diced coarse
3 cloves garlic, minced
Broccoli Soup
1 ½ pounds broccoli, trimmed and cut into ½-inch pieces or florets
1 pound potatoes, peeled and cut into 1-inch dice
¼ teaspoon hot red pepper flakes
2 tablespoons extra virgin olive oil (optional)
Ingredients
Quick Broth
1 whole chicken (3 ½ to 4 pounds), cut into 10 pieces (plus neck and gizzard)
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 medium rib celery, chopped coarse
1 bouquet garni
1 teaspoon table salt
13 cups water
Soup Base
2 tablespoons olive oil
2 medium onions, diced coarse
2 medium carrots, diced coarse
1 medium rib celery, diced coarse
3 cloves garlic, minced
Broccoli Soup
1 ½ pounds broccoli, trimmed and cut into ½-inch pieces or florets
1 pound potatoes, peeled and cut into 1-inch dice
¼ teaspoon hot red pepper flakes
2 tablespoons extra virgin olive oil (optional)
Why This Recipe Works
Since the best homemade soups begin with an exemplary stock we had to develop an all-purpose soup base that was quick to make, exceptionally flavorful, and versatile before we could develop a broccoli soup recipe. Our homemade quick broth, which cooks in just one hour, serves as the foundation for four different vegetable soup recipes, including broccoli.Since the best homemade soups begin with an exemplary stock we had to develop an all-purpose soup base that was quick to make, exceptionally flavorful, and versatile before we could develop a cauliflower soup recipe. Our homemade quick broth, which cooks in just one hour, serves as the foundation for four different vegetable soup recipes, including cauliflower.
Instructions
- Bring all ingredients to simmer, skimming foam and fat as it rises to surface. Continue to simmer until chicken is tender, about 40 minutes. Remove and reserve chicken pieces for another use. Simmer broth to blend flavors, about 20 minutes longer. Strain and skim remaining fat. (If desired, let cool and refrigerate. Remove congealed fat before reheating. You can refrigerate broth for up to 5 days or longer, if you bring it to a boil every few days. Or freeze it for several months.)
- Heat oil in a large soup kettle. Add onions, carrots, and celery. Sauté until vegetables soften, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add quick broth, bring to a simmer, and simmer 1 to 2 minutes. Pour half of the soup base carefully into a heatproof container, let cool, and refrigerate or freeze for another use.
- With the 1 1/2 quarts soup base at a simmer, add broccoli, potatoes, red pepper flakes, and salt to taste; simmer until vegetables are very tender, about 20 minutes. Season with additional salt, if necessary, and pepper to taste. Puree in batches in a food processor or blender. Return to kettle. Stir in optional olive oil and reheat, or cool and refrigerate. Serve chilled.
for the quick broth
for the soup base
for the broccoli soup
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