Yev’s Chicken Broccoli Soup

Shortly after Seinfeld ended its 10-year run (with a very weak series finale, wherein we learned that the Soup Nazi's name was Yev Kassem), Mr. O-P and I found ourselves in New York for the Christmas season. We often went to New York at that time of the year because he had family in the area. I can’t think of a better time to visit New York than at Christmas; it is magical! It is also very cold, which is why the two of us found ourselves eating soup in the vestibule of a closed office building one frigid Saturday afternoon.

 

I could not visit the city without stopping by for a genuine Soup Nazi bowl of soup. While the design of the place itself differed in reality from what it did in the series (there was no building to walk into, it was more or less a window), I knew my lines, and did not want to upset the master. Apparently the two of us did quite well because we walked away with two containers of soup, extra bread and pats of butter, and a couple pieces of candy as a bonus. I was overjoyed! I had ordered mulligatawny that was excellent; Mr. O-P had ordered beef and barley that he also enjoyed.

One of the first things I did when I got the Seinfeld: The Official Cookbook was to look up a Soup Nazi recipe and give it a try. This one is very good. It’s a bit more broth-y than a cheesy broccoli soup tends to be, but I liked the lightness of it. Give it a try, and if you are a fan or you know someone who is, pick up a copy of this book, you can find it here. What a fabulous gift this would make. You all behave now or, “No soup for you!”

 

Yev’s Chicken Broccoli Soup
From Seinfeld: The Official Cookbook

2 T. unsalted butter
1 medium onion, minced
2 large carrots, minced
2 c. broccoli, finely chopped
6 c. chicken stock
2 c. cooked chicken, shredded
1 t. kosher salt
1 t. pepper
1 c. heavy cream, or milk
2 c. shredded sharp cheddar

In a large stockpot over medium heat, melt the butter. Add the onion and cook until translucent, about 8 minutes.

Add the carrots and broccoli. Cook for another 5 minutes, until vegetables start to soften.

Add the stock, shredded chicken, salt, and pepper. Simmer for 20 minutes.

While the soup is cooking, heat the cream and cheddar cheese in a small saucepan over medium-low heat, whisking often, until the cheese is melted and the mixture is smooth. Add the cheese mixture to the soup.

Simmer for another 10 minutes and adjust spices to taste. Serve hot.

  

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