The Cook’s Kitchen

Editor’s Note: Scott Anderson is a devoted Friedr. Dick knife fan. Yours might be different, but once you find your favorite, stick with it!
With the onset of colder weather and the brisk nip in the air, this hearty soup will certainly fill you up with delicious flavor.

In preparing the vegetables I used Friedr. Dick 1893 paring knife to separate the broccoli stems from the florets.  With the razor sharp cutting edge the knife went to the task and allowed me to handle the freshly rinsed broccoli without the wet knife slipping out of my hand.  To dice up the onion I switched to the Chef knife to give me more heft for the cutting and balance for dicing the onion uniformly.

Having the right Friedr. Dick knives during preparation will cut your prep time in half.

(Recipe after the jump.)

Cream of Broccoli Soup
Serves 12-16

1 gallon water
2 heads of broccoli
1 onion, small dice
1/3 cup butter
1/2 cup flour
1 pint half and half
1 1/2 teaspoons salt
1/2 teaspoon white pepper
1/2 cup chicken base
Grated Cheddar cheese

Separate broccoli stems from florets and cut up stems.  Place stems, onions, and water into a large stock pot and bring to a boil.  Reduce to a simmer and continue cooking for about 40 minutes or until stems are mushy.  Strain through a colander into another stock pot and discard stems and onions.

Place stock back on stove and add salt, pepper, and chicken base and florets;  bring to a boil, then reduce heat and simmer for about 1 hour.

In a separate sauce pan add flour and butter and cook until it forms a peanut butter colored roux with a slightly nutty flavor.  Then add to the stock after it cooks for one hour, stirring until soup thickens.

Then slowly add the half and half, stirring constantly while doing so, be sure not to boil soup.   At the time of service place a small amount of cheese on top of each bowl of soup.