The weather is turning cold here so I was inspired to do a few different soups. They all stem from my basic cream soup recipe found in the Kale and Sausage Soup recipe. When I made this soup it felt like it was missing some "creaminess" if you will. So I added some grass-fed butter! This made it super spectacular.
Chicken bones, include some feet if you can
1 tbs apple cider vinegar
2-3 bay leaves
1 whole onion, quartered
Sea Salt and Pepper to taste
Cover with water, bring to a boil, reduce to a simmer and let it simmer for 12-24 hours. Strain the broth and discard bones, onions and bay leaves.
Cream of Broccoli Soup
4 cups chicken soup stock
1 can of full-fat coconut milk or cream
1 large leek, cut into small half moons
2 large carrots, cut into bite sized pieces
2-3 cups of broccoli, cut into bite sized pieces
4 tbs grass-fed butter (may desire more)
Option to add some chicken
Bring soup stock to a simmer, add all ingredients and simmer until broccoli and carrots are tender. If chicken is cooked, add at the very end. If chicken is raw, add first to pot and let it cook for a few minutes before adding other veggies.
Author: Christine Straley