I categorize this under Big Green Egg and no, I don’t prepare the actual soup on the BGE.. Let me start with the ingredients and I’ll get to the BGE reference after that.
I have to say that i mix up ingredients a lot.. nothing is ever the same, just as good, but not exactly the same.. In this post i will discuss what I did today:
- Chicken stock/broth
- kosher salt
- whole peppercorns
- fresh soft goat cheese (which i forgot today!!)
- other ingredients i have used in the past: tomatoes, kale, cilantro..
The basis of the soup is the broth. If time is a problem I sometimes go out and buy chicken broth, but i prefer to make chicken broth from a whole chicken (with rosemary, thyme, etc.), but not this time. Pay attention, this is where the BGE comes into the picture. A month or so ago i made some awesome beer butt chicken on the Egg (I promise I’ll get the recipe on here at one point). After we were done eating, those beautiful carcasses just looked too good to throw away. In stead i dumped them in a large pot with water and let them boil for about 3, maybe 4 hours. After i figured it was done i filtered the broth by pouring it into another pot, through a kitchen towel. The kitchen towel trick leaves you with a beautiful clear and light broth. It was Sunday afternoon and we decided to freeze the stock to use at a later day.
This morning Laura, who is on a health challenge (www.lose-it-laura.com), asked me to make one of my world famous soups, preferably Broccoli. So i got the stock out of the freezer, thawed it and put it on the fire in a large pot and added the fresh garlic (lots) and whole peppercorns. I find that whole peppercorns give soups a great flavor, better than powdered pepper or even ground pepper corns. Garlic is good for everything, healthy and great flavor. A little trick is to offset garlic with parsley. Parsley tastes great but also neutralizes garlic smell (free trivia).. So I cut up all the vegetables and tossed them in and just let it boil on a low fire for a few hours, stirring occasionally. Its done cooking when the vegetables start getting soft and “mushy”.
When the vegetables were soft and mushy, i got out my hand mixer and mixed everything up until I got a nice uniform smooth soup. While mixing i added cream and salt to get the flavor right. Cream takes the edge off and makes it taste a little smoother, salt…well you know.
The best way to serve this soup is as follows: get a bowl, put some fresh soft goat cheese in it and pour the hot soup over it. Let sit for a minute or two and carefully stir it with a spoon. The goat cheese will totally dissolve and it tastes amazing. Eat with a glass of Rodney Strong Cab Sav on the side and you’re very very much all set!!