Friday, November 8, 2013

Cream of Chicken and Roasted Broccolli Soup

Cream of Chicken and Roasted Broccoli Soup

My friend Tiffany Walker grew up on this delicious hearty soup her mother made for her family frequently.  I am loving roasted vegetables and absolutely love the flavor it brings to soups.  So I changed the cooking method for the vegetables from Tiffany's original version.  Tiffany served this soup in bread bowls for a holiday get together one year.  I love that presentation!  We love this soup and it has been a favorite ever since!  It's amazing how simple and easy it is to make.   You can purchase bread bowls at a great bakery or at the bakery department of a good grocery store.   They really dress up a bowl of soup for a dinner party!  

 2 large heads broccoli, chopped
1 large onion, chopped
2 chicken breasts, cooked and chopped or half of a rotisserie chicken, meat pulled from bone and chopped
2 cups chicken broth
1 teaspoon sea salt
1 teaspoon garlic salt
½ teaspoon pepper
1 teaspoon dry mustard
1 tablespoon chicken or vegetable bouillon granules
½ cup butter
¾ cup flour
4 cups milk

Heart oven to 425 degrees.  In rimmed baking sheet toss broccoli and onion in olive oil and season with salt and pepper.  Roast for 15 minutes.  Remove from oven and cool.  Chop broccoli mixture roughly.  In large pot over medium low heat, melt butter and stir in flour. Add milk and cook until thickened, whisking all the while. Add remaining ingredients and stir. Add salt and fresh ground pepper to taste.  Thin as needed with a little milk.  Garnish with parmesan cheese and serve with plenty of crusty bread.   Makes about six servings.     

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