4 tablespoons EVOO
4 tablespoons butter
6 cloves garlic, finely chopped
2 tablespoons fresh thyme, finely chopped
3 to 4 tablespoons finely chopped parsley
Black pepper
About 6 cups cubed stale white bread, such as Amy's, enough to fill a large casserole dish
1 1/2 cups grated Parmigiano-Reggiano
Salt
1 large or 2 medium heads broccoli, cut into thin florets
5 to 6 cups poached chicken (4 poached breasts, reserved from making Poached Chicken for Celery Soup earlier in the week, recipe follows), pulled apart or chopped
3 to 4 cups Cream of Celery soup (reserved from earlier in the week, recipe follows)
Poached chicken:
(The chicken meat will be reserved for another meal and the stock is for this soup recipe. If not preparing Broccoli Casserole, use 6 cups store-bought chicken stock.)
2 full bone-in, skin-on chicken breasts
2 carrots, coarsely chopped
2 ribs celery
1 onion, quartered, root end attached
2 cloves garlic, crushed
1 lemon, sliced
Bundle of parsley, thyme, fresh bay leaf
A few black peppercorns
Salt
1/2 stick butter (4 tablespoons), diced
1 bunch organic celery with leafy tops, chopped (6 cups)
2 onions, chopped
4 cloves garlic, chopped
Celery salt
Black pepper
1 large fresh bay leaf
2 large russet potatoes, peeled and cubed
2 medium celery roots (celeriac), peeled and cubed
6 cups chicken stock, homemade or store-bought
2 cups heavy whipping cream
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