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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Elaine’s Big Salad

 It has been my experience that “Seinfeld” is a lot like cilantro, you either like it or you don’t. I happen to like both, so when I learned of the publication of Seinfeld: The Official Cookbook I had to have a copy. I tried two recipes from the cookbook, and both were very good, so that bodes well for the rest of them. The first that I tried was this one for Elaine’s Big Salad. Essentially, it’s a Cobb salad, but that doesn’t mean it isn’t delicious. I liked the way that the avocado was sliced in the salad so that you get big bites of it. I also liked the quartered rather than chopped egg, and halved cherry tomatoes. It was a delicious combination. In the interest of full disclosure, I will say that I added a pinch of sugar and a pinch of oregano to the salad dressing to suit my own personal taste. Be sure to keep a watch on this page. Next week I’m going to share a recipe from The Soup Nazi.

 Elaine’s Big Salad

 For the dressing:

Juice of 1 small lemon
1½ T. Dijon mustard 
¼ c. extra-virgin olive oil
¾ t. sea salt
½ t. pepper

 For the salad:

1 large head iceberg lettuce, shredded
1 ripe avocado
2 hard-boiled eggs
4 strips cooked bacon, crumbled 
1 c. shredded cooked chicken 
½ c. grape tomatoes, halved 
½ c. crumbled blue cheese

To make the dressing: Combine all ingredients into a small mixing bowl and whisk vigorously to emulsify. Adjust the seasonings to taste. You may want to add more lemon juice depending on how flavorful your olive oil is. Set aside.

Using a paring knife, make a vertical cut all the way around the outside of the avocado, stopping when you hit the large pit inside. Pull the halves apart and discard the pit. While the flesh is still inside the skin, score the avocado meat into slices, and then scoop out using a large spoon. Set aside.

Peel the hard-boiled eggs and slice into quarters. Set aside.

Divide the salad toppings in half and arrange them in the two salads so that each one is displayed individually on the lettuce: Designate separate areas for the avocado slices, bacon crumbles, shredded chicken, eggs, tomatoes, and blue cheese.

 Top each salad with dressing and serve.

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