Cream of Broccoli Soup

There is a place in my heart that only soup can fill.  That sounds silly, but truly, I have rarely found a soup that I haven’t loved to eat…or cook!  The possibilities are endless, and with a little imagination anyone can make a great pot of soup.  Cream of Broccoli is no exception!  This is one of those rich fall soups that leaves you feeling warm and full.  You can change up the vegetables as you wish, adding cauliflower, kale, mushrooms, whatever you like!  Below is my basic recipe for a creamy, flavorful soup.  Enjoy!

Ingredients:

1 medium onion, chopped
2 celery stalks, chopped
1 leek, chopped
4 Tbs butter, divided
2 Tbs flour
4 cups vegetable or chicken stock
2 lbs broccoli, chopped (including stems, peeled & chopped)
1 cup heavy cream
4 oz cream cheese
1 Tbs salt, 1 tsp pepper +/-

Directions:

Saute onion, celery and leeks in 2 tablespoons of butter, until tender, about 10 minutes on medium-high heat, stirring frequently.  Set aside.  

Create a roux: in a large stock pot, add 2 tablespoons each of butter and flour.  Whisk over medium/high heat until the mixture is thick, about the consistency of mashed potatoes.   Continue to whisk and slowly add the stock.  Allow mixture to come to a boil.

Add sauteed vegetables to the liquid and simmer about 10 minutes.  Using an immersion blender, puree soup base until smooth.  

Add chopped broccoli and simmer for about 20 minutes or until broccoli is tender.  Adjust broccoli cooking time to suite your taste: less cook time = crunchier broccoli, longer cook time = softer broccoli.  

Add cream and cream cheese and blend one final time to your desired consistency using the immersion blender.  Add salt and pepper, adjust to taste.

Serve hot and enjoy!

Hearty Chicken Noodle Soup

I didn’t really have much appreciation for homemade chicken noodle soup, until my niece, Lindsie, asked me to make it for her wedding.  I don’t know what changed, but ever since then it has been one of my favorite soups to make, maybe because it reminds me of her and that special day.  Now, there’s nothing more comforting to me than a big, steaming bowl, freshly made from (mostly) scratch. 
For convenience sake, I’ve opted to use canned broth and a hot & ready rotisserie chicken from the grocer.  Rotisserie chickens also (generally) happen to be cheaper than buying a whole, fresh chicken, so not only are you saving time, you’re saving money.  Of course, you can roast your own chicken and make your own chicken stock, but that’s another recipe in itself.  ~Joanie

Ingredients:

4 cans of chicken or vegetable broth
5 or 6 sprigs EACH of fresh rosemary, sage, & thyme, OR 1 pack fresh Poultry Medley herbs (usually found in your grocer’s refrigerated produce section.)
1 large onion, chopped
2 cloves garlic, minced
2 tsp salt
4 large carrots, chopped
3 large stalks of celery, chopped
1 whole rotisserie chicken, or 1 lb cooked chicken of your choice
8 oz Egg Noodles
Salt & Pepper
Large stock pot

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Directions:
In a large stock pot, add broth and herbs.  Let herbs simmer on med heat for about 20 minutes or until they’re limp and have given up their flavor.  Fish out the herbs and discard.

Add onion and garlic and salt.  Let simmer while you chop carrots and celery.  Add remaining vegetables and turn heat to low.

Next, deconstruct your chicken.  Start by removing the breast meat, then the legs & thighs and last, the wings and any remaining meat sticking to the bones.  Don’t let any go to waste!  Chop up any large pieces and add all meat to the pot.  Add meat to the stock pot.  (Save the bones and skin for making chicken stock.)   

In a separate pot, cook egg noodles using package directions, until texture is al dente (slightly firm).  Add cooked noodles to the soup.  If needed, add salt/pepper to taste and garnish with chopped green onions.  Serve immediately and enjoy.

**This soup freezes really well and is perfect for lunch on the go!