Puree of Broccoli Soup with Garlic and Hot Red Pepper | America's Test Kitchen

Ingredients

• 1 whole chicken (3 1/2 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
• 2 tablespoons olive oil
• 2 medium onions, diced coarse
• 2 medium carrots, diced coarse
• 1 medium rib celery, diced coarse
• 3 cloves garlic, minced
• 1 1/2 pounds broccoli, trimmed and cut into 1/2-inch pieces or florets
• 1 pound potatoes, peeled and cut into 1-inch dice
• 1/4 teaspoon hot red pepper flakes
• 2 tablespoons extra virgin olive oil (optional)