Bloomie's Broccoli Soup

We ate turkey for Christmas dinner this year. Like most people, I enjoy turkey above all for the leftovers it provides.

I love turkey tetrazzini, turkey pizza, and turkey salad—and I can hardly wait to get my hands on the turkey carcass to make stock! Here’s one of many quick and easy uses for that stock.

I worked for a while as a culinary demonstrator at Bloomingdale’s in McLean, Virginia. It was a fun job: basically, I got to try out all sorts of different cookware and feed hungry shoppers. They were always grateful.

The store’s KitchenAid representative, a genial guy named Bob Moss, told me that he knew I was a real cook when he walked in and saw me chopping up a huge pile of broccoli for soup.

I don’t know whether I’m a real cook, but this is certainly my idea of real soup. Other versions may be heavier and creamier, but this one is simple and delicious. In one bowl it combines protein, calcium, and vegetables. Eating well was never so yummy. Maybe I am a real cook!

As always, I encourage readers to experiment with this recipe. If you like your soup thicker, use more of the flour/butter/milk mixture. If you want fresh herbs in your soup, toss in a few (I’d suggest tarragon or thyme) to simmer with the stock and vegetables.

Ingredients:

1 large onion, coarsely chopped
a small amount of butter for sautéing plus 1-1/2 tablespoons butter later
2-1/2 cups coarsely chopped broccoli (generous)
4 cups homemade turkey or chicken stock (if you have a little turkey or chicken in the stock, that’s just wonderful)
1-1/2 tablespoons flour
3/4 to 1 cup milk
cream to taste (we used about 1/4 cup)
salt, pepper, and red pepper flakes to taste (the red pepper is optional but gives a nice kick)
shredded sharp cheddar cheese to taste

Instructions:

In a 3-quart saucepan sauté the onion pieces in butter until they begin to soften and waft out a lovely aroma. Toss in the broccoli, followed by the stock. Bring the mixture to a boil.

Cover the soup, reduce the heat, and simmer it until the vegetables are cooked, about 20 minutes (time depends on the age and thickness of your broccoli).

Remove the soup from the heat and cool it briefly before pureeing it in batches (be careful not to splash hot soup on yourself!). Return the pureed soup to the saucepan.

In a small saucepan melt the 1-1/2 tablespoons butter. Whisk in the flour to make a roux, and bring the mixture to a boil. Boil for 2 minutes, whisking constantly. Whisk in the milk, and cook, whisking, until thick (this will take only a minute or so). Whisk in the cream.

Add the milk mixture to the soup, and heat the whole thing to make sure it is warmed through. Add salt and pepper(s) to taste. Serve in bowls with heaps of shredded cheese.

Serves 4.

My picture isn't out of focus: that's steam rising from the stock and veggies!