Cream of Broccoli Soup with Chicken

• Meat

  • 1 lb Chicken, tenders

• Produce

  • 6 cups Broccoli
  • 1 Lemon
  • 1 Onion, small

• Canned Goods

  • 6 cups Chicken stock

• Baking & Spices

  • 1/4 cup Flour
  • 1/2 tsp Kosher salt
  • 1/8 tsp Nutmeg, ground
  • 1/8 tsp White pepper

• Oils & Vinegars

  • 1 tsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pine nuts

• Bread & Baked Goods

  • 1/4 cup Panko breadcrumbs

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Half-and-half cream

Found on keviniscooking.com

Description

Directions

• Either steam broccoli or place the broccoli in a microwave safe dish covered with a damp paper towel and cook on high for 3 minutes (See Note 1). Set aside, reserving 1/2 cup for garnishing.
• Melt 1 tablespoon of butter in a large stock pot and brown chicken on all sides. Season with salt and set aside.
• Melt the remaining butter in same stock pot. Add the flour and whisk to allow flour to absorb the butter and turn a light golden color, cooking and bubbling for 3 minutes on low heat. Whisk in white pepper and chicken stock, whisk continuously to ensure thorough incorporation and no lumps. Season with salt.
• Bring the thickened chicken stock to a boil, add the onion and nutmeg and cook for 3 minutes.
• Add steamed broccoli to blender. Using a ladle, add thickened broth to blender along with the half and half cream. Carefully purée with lid slightly ajar to allow steam to escape. Pour this mixture back into the stock pot along with browned chicken to simmer and keep warm until serving.
• In a small sauté pan lightly brown pine nuts and breadcrumbs in olive oil. Set aside.
• Divide reserved 1/2 cup steamed broccoli and optional nut crumb mixture over each bowl of soup and serve hot with fresh lemon (optional).

Nutrition