BROCCOLI CHEESE SOUP
1 qt. water
2 c. diced potatoes
2 chicken bouillon cubes
1 c. diced onion
20 oz. frozen broccoli, chopped or 1 bunch fresh broccoli
2 cans cream of chicken soup
1 lb. Velveeta or American cheese
Mix water, potatoes, bouillon, onion and broccoli together.
Cook until done, about 20-30 minutes.
Add soup and cheese.
Simmer 15 minutes
OR
BROCCOLI VEGETABLE SOUP
8 strips bacon or 1 cup chopped ham
1/4 c. flour
4 c. milk
20 oz. pkg. frozen mixed vegetables
10 oz. pkg. frozen broccoli, finely chopped
1 chicken or vegetable bouillon cube
1 onion, chopped
3 cloves garlic, minced
Bring the frozen mixed vegetables and finely chopped broccoli to a boil. Set aside to drain.
In a skillet, saute bacon or ham until crispy; drain on paper towels and set aside.
Add enough bacon drippings into soup pan to coat bottom of pan. Simmer onions until clear in soup pan.
Whisk in 1/4 cup flour and 4 cups milk. Stir well. Add vegetables and bacon and bouillon.
Simmer until soup is thickened to desired consistency.
Salt and pepper to taste. This soup has better flavor when eaten the next day.
OR
BROCCOLI AND BARLEY SOUP
2 tablespoons butter
2 onions, chopped
2 cloves garlic, minced
1/4 lb. mushrooms, sliced
1/2 teaspoon rosemary, crushed
6 cups boullion, reconstituted
pearl barley
2-3 cups chopped broccoli
2 tablespoons cornstarch
1/4 cup water
milk
Saut茅 onions, mushrooms, minced garlic and dried rosemary in butter.
Pour in 6 cups boullion (vegetable, beef or chicken flavor) and 3/4 cup of pearl barley.
Simmer until barley is soft (about 45 minutes). For thickener, stir 2 tablespoons cornstarch into 1/4 cup of cold water and 2 cups milk.
Stir in 2-3 cups broccoli bits and simmer for 10-20 minutes over low heat.
Season with salt and pepper, to taste
OR
3-CHEESE CREAM OF BROCCOLI SOUP
6 tbsp. butter
1/3 c. flour
1/4 tsp. garlic powder
1/4 tsp. nutmeg
1/8 tsp. white pepper
Dash of ground thyme
1 (13 3/4 oz.) can chicken broth
1 c. milk
3 c. bite-size broccoli flowerettes
1 c. whipping cream
1/4 tsp. Worcestershire sauce
1/8 tsp. hot pepper sauce
1 c. (4 oz.) shredded Cheddar cheese
1/2 c. (2 oz.) shredded Havarti cheese
1/2 c. (2 oz.) shredded Swiss cheese
Melt butter in 3-quart saucepan over low heat. Blend in flour and seasonings. Gradually add broth and milk; cook, stirring constantly until thickened. Stir in broccoli; simmer 10 minutes. Remove from heat; stir in cream, Worcestershire sauce and hot pepper sauce. Add cheeses; stir until melted. When reheating, do not boil or cheeses will curdle.
Serves 6
JMWhat is your favorite broccoli soup recipe?
Broccoli Cheese Soup
1 cup fresh or frozen broccoli, chopped small
录 cup onion, finely chopped
3 tablespoons butter
Kosher salt and fresh black pepper
3 tablespoons flour
2 cups chicken stock
陆 cup heavy cream
陆 cup shredded Velveeta
陆 cup shredded cheddar cheese
In a heavy saucepan saut茅 onion in butter until tender. Whisk in flour, salt and pepper until smooth and simmer for one minute. Gradually stir in broth until mixture boils and thickens. Stir in cream, broccoli and cheese and simmer to desired thickness.
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Broccoli %26amp; Stilton Soup
2 tbsp olive oil
1 clove garlic, chopped
陆 onion, sliced
30g/1oz butter
1 handful grated potato
290ml/陆 pint vegetable stock
陆 head broccoli, chopped
75g/3oz stilton, cubed
85ml/3fl oz double cream
1 tsp thyme, chopped
1. Saut茅 the garlic and onion in the butter and oil for 2-3 minutes.
2. Add the potato and stock and simmer for 7-8 minutes until the potato is tender.
3. Add all the other ingredients and simmer for 2-3 minutes.
4. Blend the soup in a food processor.
5. Pour into a bowl and serve.
--BBC America
INGREDIENTS (Nutrition)
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
DIRECTIONS
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
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