As if there weren't enough reasons to make chicken stock, here's one more. It helps one avoid going to the grocery store for a little longer. Good chicken stock is the basis of good, simple soups that require few ingredients (basically the stuff languishing in your sorely ignored ice box) yet pack wallops of flavor. For example, Broccoli and Dry Jack Cheese Soup, constructed entirely from the odds and ends found in my produce drawer and cupboard. The recipe (more or less):
2 stalks broccoli, florets finely chopped and stems peeled and chopped
1 small onion, diced
2-3 cloves of garlic, minced
2 1/2 cups chicken stock (oh so preferably homemade)
1 cup whole milk
3 tbl butter
3 tbl flour
approx 3/4 cup finely shredded dry jack cheese (I used Vella dry jack from the Cowgirl Creamery)
1/2 tsp mustard powder
1 pinch cayenne
1/4 tsp dried thyme
1 bay leaf
Juice from half a lemon
Saute the onion and garlic in the butter until soft and translucent. Add the flour, mustard powder, cayenne and thyme, whisking constantly. Cook over medium-low heat for a minute or two, to remove the raw taste from the flour, but do not let the roux brown.
Meanwhile, bring the chicken stock to a boil. Add the bay leaf and the broccoli stems, cover and simmer for 4-5 minutes. Then add the broccoli florets and simmer until tender. It's worth noting that since the soup will be pureed, the broccoli needs to be pretty soft, not mushy, but a little softer than most of us typically eat broccoli by itself.
When the broccoli is finished, pour the chicken stock through a strainer and into the onions and roux, whisking until combined. Follow the stock with the milk. Whisking often, bring to a gentle boil over medium heat and cook for 3-4 minutes. Whisk in the cheese and add the broccoli.
Puree the soup with an immersion blender or in a standard blender. Season with salt, pepper, and lemon juice.
Ta-da. Dinner. No shopping required. I bet asparagus would also be good, if that's what you had around. All thanks to our good friend, chicken stock.
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