This was basically a use up food from the veggie box dinner. And use up the random chicken bits in the freezer.
I started by making a basic chicken stock. 3 chicken spines, a half dozen or so chicken wing tips, 1/2 an onion, a couple carrots, some garlic cloves, pepper corns, bay leaves, some dried oregano and a small amount of rosemary all in a pot with enough water to cover. Simmer for a a while, in this case it was about 5 hours.
For the soup, I chopped the remaining half onion and softened in a mix of butter and olive oil. we had a bunch of leftover roast veggies (shallots, Brussels sprouts, fennel, and carrots) that I added to the pot. When the onions were translucent, I added about a pound of chopped broccoli. I cooked it for 5 minutes or so then added enough stock to cover the vegetables.
I let the soup simmer for about a half an hour, then puréed it in the food processor. I added salt to taste and a splash of Worcestershire sauce. This is where I should have added some black pepper, but forgot.
I served the soup by adding in some heavy cream then topping it with fresh garlic croutons and grated emmentaler cheese. On the table we served with hot sauce as needed.
I'm still not always sure about cooking random vegetable soups without a net (recipe) but it turned out pretty tasty. It was definitely a good use of the random veggies we had in the fridge. And opened up some freezer space in time for winter cooking.