Puree of Broccoli Soup with Garlic and Hot Red Pepper
Learn to improvise your own homemade soups using two master recipes and follow our one-hour chicken broth recipe for a quick and easy homemade stock.
Keywords
- Make Ahead
- Soups
- Vegetables
- Potatoes
- Chicken
- Main Courses
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Cooking tools:
- Food processor
- Blender
- Stockpot
- Fine-mesh sieve
- Ladle
- Slotted spoon
- Chef's knife
- Cutting board
- Airtight container
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Freezer
- Mixing bowl
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)
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