April 3, 2013

Don't toss those 'used' bones; stock up

They're the basis for a great soup, easily flavored with whatever you happen to have on hand.

By LEE SVITAK DEAN McClatchy Newspapers

(Continued from page 2)

SOUP RECIPE
click image to enlarge

Broccoli cheddar soup from "Soup's On" by Valerie Phillips.

McClatchy Newspapers photo

SOUP RECIPE
click image to enlarge

Leftover vegetables and bones simmer in a stock pot.

McClatchy Newspapers photo

1 rib celery, chopped

1 carrot, chopped

1 teaspoon dried oregano

¼ teaspoon cayenne pepper

6 cups chicken stock

1 teaspoon salt

¼ teaspoon freshly ground black pepper

2 cans (each 14 to 19 oz.) cannellini or white kidney beans, drained and rinsed (see Note, above)

3 cups shredded cooked chicken (see Note, above)

¼ cup pesto (store-bought or your own), divided

2 teaspoon white wine vinegar

Extra-virgin olive oil

In large pot, heat oil over medium heat. Add onion and saute until softened, about 6 minutes. Add garlic, celery, carrot, oregano and cayenne; saute for 2 minutes.

Stir in stock, salt and black pepper; bring to a boil. Reduce heat and simmer until vegetables are softened, about 20 minutes. Add beans, chicken, 2 tablespoons pesto and vinegar; heat until steaming, about 5 minutes. Taste and adjust seasoning with salt and black pepper, if necessary.

Ladle into heated bowls and garnish each with a small dollop of remaining pesto and a drizzle of olive oil.

 

BROCCOLI CHEDDAR SOUP

Servings: Six

Note: If preferred, substitute 4 cups chopped fresh broccoli instead of frozen.

From "Soup's On," by Valerie Phillips

3 tablespoons butter

3 tablespoons flour

2 (14.5-ounce) cans (3½ cups) chicken or vegetable stock

2 cups milk or half-and-half

1 large chopped onion

2 (12-ounce) packages frozen chopped broccoli, or broccoli cuts, thawed (see note, above)

2 cups shredded cheddar cheese

Salt and freshly ground black pepper, to taste

Pinch ground nutmeg

½ cup Parmesan cheese or sour cream, for garnish

Melt butter over medium heat in a 4- to 6-quart stockpot.

Sprinkle with flour and cook, stirring, for about 2 minutes, to make a roux.

Add stock, milk, onion and broccoli and stir well. Turn up the heat and allow mixture to come to a boil, stirring occasionally.

Reduce the heat to medium-low, and let mixture cook until the broccoli is tender, about 10 minutes, stirring occasionally. Remove from heat and allow to cool a few minutes. Puree until smooth in 2 batches in a stand blender, or with a hand-held blender.

Return to pot and add the Cheddar, stirring until cheese is melted. Add salt, pepper and nutmeg to taste.

Ladle into heated bowls and garnish with a heaping tablespoon of Parmesan or sour cream, if desired.

 

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