Puree of Broccoli Soup with Garlic and Hot Red Pepper

Name: Puree of Broccoli Soup with Garlic and Hot Red Pepper
Yield: Serves 8 as a main course
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)

4 comments

Appears in Cook's Illustrated September/October 1992

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.

SERVES8 as a main course

TIME2¼ hours

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, ...

This is a members' feature.