¼ cup unsalted butter
1 cup peeled, diced broccoli stems
½ cup each chopped carrots, onions, and celery
1 teaspoon Cajun seasoning
1 tablespoon each thyme, oregano, and basil
½ cup dry white wine
4 cups chicken broth
2 cup broccoli florets
1 (16-ounce) can black beans, rinsed and drained
8 ounces smoked chicken, shredded and chopped
1 tablespoon Worcestershire sauce
½ teaspoon hot pepper sauce
2 cups heavy cream
Salt and freshly ground black pepper, to taste
In a sauté pan, melt butter over medium heat. Add broccoli stems, carrots, onion, and celery; sauté 5 minutes. Add Cajun seasoning, thyme, oregano, and basil and sauté 5 minutes. Add wine; bring to a boil. Add stock and cook until liquid is reduced by half, stirring occasionally (approximately 12 minutes). Stir broccoli florets, beans, chicken, Worcestershire sauce, and hot pepper sauce into soup; simmer 5 minutes, stirring occasionally. Add cream; simmer 5 minutes. Season with salt and pepper.
Yield: 10-12 servings
