Saturday, August 21, 2010

Do you have a really good brocolli soup recipe?

I would kind of like other veggies in it. There are so many online I just want to know what others like. a small description of it would be great too! Thanks to anyone who answers!Do you have a really good brocolli soup recipe?
There are several choices. It depends on if you want a cheesy broccoli soup, cream of broccoli or if you like garlic or other spices in yours.


The best recipes have chicken broth in them. Will post a few but Epicurus.com, Foodnetwork or Allrecipes.com have a great selection of really good recipes. Hope that helps!





Here is a basic recipe. Will post a few more.:








Broccoli Soup





Recipe courtesy Paula Deen


Show: Paula's PartyEpisode: Paula to the Rescue





Ingredients





* 1 head broccoli, cut into florets and steamed


* 2 cups chicken broth, or more for thinning


* 1/2 cup heavy cream


* Salt and pepper





Directions





Place steamed broccoli in a blender and blend until pureed. Transfer puree to a pot and add chicken broth and heavy cream. Season with salt and pepper, to taste.


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Broccoli Soup with Cheddar Cheese





Bon App茅tit





Ingredients:





* 6 tablespoons (3/4 stick) butter, room temperature


* 2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces


* 1 large onion, chopped


* 2 garlic cloves, minced


* 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried


* 6 1/2 cups chicken stock or canned low-salt chicken broth


* 1 cup whipping cream





* 3 tablespoons all purpose flour





* 2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)





Preparation





Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; saut茅 until onion is translucent, about 6 minutes. Add garlic and tarragon; saut茅 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.





Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Preheat broiler. Place 6 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes.


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Cream of Broccoli Soup I





Prep Time: 15 Minutes


Cook Time: 25 Minutes





Ready In: 40 Minutes


Servings: 6


';Half of the blanched broccoli in this recipe is pureed and added to a creamy broth, while the other half is roughly chopped and folded into the soup base with a dash of nutmeg. Serve garnished with grated cheddar cheese.';


Ingredients:


4 cups water


4 cups broccoli florets


2 tablespoons margarine


1 onion, chopped


1 large stalk celery, chopped


1/3 cup all-purpose flour





2 tablespoons chicken bouillon powder


2 1/2 cups whole milk


1/4 teaspoon ground nutmeg


1/4 teaspoon ground black pepper


1/2 cup shredded sharp Cheddar cheese


Directions:


1. In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.


2. In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.


3. In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.


4. Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.Do you have a really good brocolli soup recipe?
Broccoli and Parsnip Soup


1 pound of broccoli


6 cups water


1 1/2 teaspoons salt, or to taste


3 fresh parsley sprigs


3 fresh thyme sprigs or 1/4 teaspoon dried thyme, crumbled


1 Turkish or 1/2 California bay leaf


1/2 pound parsnips, peeled, halved lengthwise, and cut into 1/2-inch-thick slices


1 cup chopped onion (1 medium)


1 cup low-sodium chicken broth


1/4 teaspoon black pepper, or to taste


1/8 teaspoon freshly grated nutmeg, or to taste








Special equipment: cheesecloth; kitchen string





PreparationCut off and discard tough lower third of broccoli stems, then peel remaining stem and cut into 1/2-inch-thick slices. Cut remaining broccoli into 2-inch-wide florets.





Bring water to a boil in a 4-quart heavy pot, then add broccoli and 1 teaspoon salt and boil, uncovered, until broccoli is just tender, about 5 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, reserving cooking water in pot, then drain broccoli.





Wrap parsley, thyme, and bay leaf in a small square of cheesecloth and tie into a bundle to make a bouquet garni. Add to reserved cooking water along with parsnips, onion, and chicken broth and simmer, covered, until parsnips are very tender, 25 to 30 minutes.





Discard bouquet garni and reserve 1 cup cooking liquid, then pur茅e remaining soup with broccoli, in batches if necessary, in a blender until smooth (use caution when blending hot liquids). Transfer pur茅ed soup to another pot and thin to desired consistency with reserved cooking liquid. Stir in pepper, nutmeg, and remaining 1/2 teaspoon salt (or to taste) and bring to a simmer over moderate heat, stirring occasionally.





Cooks' note:


Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat before serving.





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Cheddar and Gruyere Broccoli Soup





Makes 7-8 servings, one cup each





1/3 head (7.5 ounces) cauliflower


1/2 carrot


1.25 lbs broccoli


3 cups chicken broth


1/2 (6 oz) large sweet yellow onion


1.5 Tbsp unsalted butter


2 cloves garlic


1/8 tsp dried red pepper flakes (preferably chipotle)


2 Tbsp flour


1/2 cup (low fat/1 percent) milk


4 oz fine quality extra-sharp cheddar cheese


2 oz fine quality gruyere


1/4 tsp salt


freshly ground black pepper





This soup gets some of its thickness and flavor from a puree of cauliflower and carrot. Put the carrot (peeled but not chopped) and the cauliflower (also one big hunk) into a large pot with 2 cups of chicken broth. Bring the water to a boil then reduce to a low boil. Add the broccoli and steam until the broccoli is al dente. Drain the broth into a liquid measuring cup. Add more chicken broth to increase the total volume to 3 cups. Remove the cauliflower and carrot (which should be well softened) and puree. Set aside.





Add butter to a skillet, and saute diced onion, pepper flakes and garlic over medium low until softened and slightly carmelized. Add flour and stir to combine. If too much of the fat has cooked off while sauteing, the flour will look more like crumbled sand when added. If so, slowly add a little olive oil and stir to combine until the flour looks soft, velvety, and begins to puff up while heating. Cook over medium for four minutes.





Remove from heat. Stir in slightly warmed milk and the reserved chicken broth while continuously whisking. Return to heat over medium and bring to slow boil. Boil 1 minute then remove from heat. Stir in the vegetable puree. Slowly add the shredded cheese in small amounts, stirring to combine. Add salt and pepper to taste.





If you prefer a more indulgent soup and are not as concerned with the fat and caloric content, increase the total weight of cheese to up to 10 oz, using two parts cheddar to one part gruyere.


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1/4 cup (1/2 stick) margarine


1/2 cup onions, diced


1/2 cup celery, diced


1/2 cup carrots, diced


20 ounces broccoli, fine cut


1/2 teaspoon dry mustard


1/2 teaspoon white pepper


2 1/2 tablespoons flour


1/2 lemon peel, finely grated


4 1/2 ounces chicken broth


1 pound pasteurized processed cheese


3/4 teaspoon Tabasco sauce


1 tablespoon Worcestershire sauce


16 ounces whipping cream


1 quart water





Cooking Instructions:


Cook margarine and flour in a suitable pan over medium high heat, stirring constantly with a wire whip for 2 minutes, then remove from heat and set aside.





Combine water, chicken broth, onion, celery and carrot in a suitable pot and bring to a boil. Cook until the vegetables are soft. Remove from the heat and let cool. Puree in a blender.





Reheat the pureed vegetables. While heating, cut the processed cheese into 1-inch chunks. Once soup comes to a boil, stir in the cooked flour and margarine and continue cooking for 3 minutes, stirring continuously. Reduce heat and stir in cheese until completely melted. ( Do not allow it to scorch.) Stir in the Tabasco sauce, Worcestershire sauce,


dry mustard, cream, lemon peel and chopped broccoli. Return to a simmer then remove from heat,
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