Creamy Broccoli Soup RECIPE?

Anyone have a creamy broccoli soup recipe


HomemadeCreamy Broccoli Soup RECIPE?
Broccoli Cheese Soup





Broccoli cheese soup is made with fresh broccoli.


INGREDIENTS:


1 bunch broccoli, about 1 1/4 pounds, washed and trimmed


2 cups sliced onions


5 tablespoons butter or margarine


7 cups chicken broth, divided


1 teaspoon dried leaf oregano, crumbled


1/4 cup flour


2 tablespoons Dijon mustard


1/8 teaspoon pepper


1 cup milk


2 cups shredded sharp Cheddar cheese


PREPARATION:


Cut florets off broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside.


Cut stalks into small pieces; place in a large saucepan.





Add sliced onions and 3 tablespoons of butter to saucepan; saut茅 over medium low heat for 5 minutes. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes. Carefully process hot mixture in batches in a blender until smooth. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth. Continue to cook, stirring, until mixture begins to bubble. Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through. Broccoli cheese soup serves 8.





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Broccoli Soup





This is a simple, comforting, delicious soup. You can dress it up for a special occasion if you like, but I like it during the week with some fresh bread.





4-6 servings 35 min 5 min prep


Change to: servings US Metric


1-2 head broccoli, trimmed and chopped


1-2 potato, peeled and chopped


2 cloves garlic


5-6 cups vegetable stock or chicken stock


salt and pepper, tt


1 teaspoon curry powder (optional)


1 cup heavy cream or plain yogurt





Reserve several broccoli florets for garnish.


Take the rest of the broccoli, the potato, garlic, the stock, a heavy pinch of salt and place all into a large pot over high heat.


Bring to a simmer and cook until the vegetables are soft, 20 minutes or so.


Meanwhile, cook the reserved florets in a little salted water until just done and still bright green.


Drain and set aside for service.


At this point add the curry powder, if using.


If not, transfer the vegetables to a blender or food processor (or use an imersion blender- I love mine!) and puree the vegetables with some of the stock until well pureed.


Return to the pot.


Taste, adjust for salt and pepper.


Add the cream or yogurt, stir to combine, heat to serving temperature.


Serve by spooning into bowls or cups, put a few drops of cream or yogurt in the center to decorate, and place a few of the reserved broccoli florets on top for garnish.Creamy Broccoli Soup RECIPE?
Creamy Broccoli Soup - Recipe





INGREDIENTS


6 cups vegetable broth


2 medium potatoes, scrubbed and cubed


1 large head fresh broccoli, chopped


2 tablespoons olive oil


1 medium onion, chopped


2 tablespoons flour


salt and freshly-ground black pepper, to taste


1/2 teaspoon dried basil or curry powder (or more, to taste)





1. In a soup pot, bring broth and potatoes to a boil, then cover, reduce heat, and cook until potato is very tender, about 15 minutes.





2. Meanwhile, in a steamer basket over boiling water, steam broccoli until crisp-tender and bright green, about 5 minutes. Remove 1/4 cup broccoli and reserve for garnish.





3. Heat olive oil in a saucepan over medium heat, add onion, and cook, stirring, until onion is golden and softened, about 5 minutes. Sprinkle with flour, stirring until flour is slightly cooked. Remove a ladleful of broth from soup pot and add to flour-onion mixture, whisking until smooth and thickened. Add salt and pepper to taste.





4. Remove potato and broth from heat, add broccoli and thickened flour-onion mixture, and dried basil or curry powder, and puree in batches in a blender or food processor until creamy.





5. Serve soup hot, garnishing each bowl with a bit of reserved broccoli.





Serves 6.
Creamy Broccoli Soup:





Prep time: 30 to 45 minutes (includes cooking time)





Ingredients:





* 1 c. onion, diced


* 1 carrot, diced


* 1 celery stalk, diced


* 1 clove garlic, chopped


* 6 c. broccoli, chopped (about 2 crowns)


* 2 c. low sodium chicken broth


* 2 c. skim milk


* ground black pepper to taste





Directions:





1. In a large soup pot, combine onion, carrot, celery, garlic, and chicken broth. Bring to a boil.


2. Add the broccoli, cover the pot, and cook for 5 to 10 minutes or until broccoli is tender.


3. Allow the soup to cool and transfer the soup to a blender. Add skim milk and blend until smooth.


4. Transfer soup back to the pot and reheat the mixture slowly until heated through.





Serves: 6





Serving size: about 1 cup
Yield: 8 to 10 servings





For once, a vegetable soup that's not pureed! This one has plenty of flavor and plenty of texture, and it makes a wonderful lunch when served with an herb bread and a fruit dessert. If you prefer an even stronger flavor, try substituting a sharper variety for all or part of the cheese.





6 cups water


10 ounces fresh or frozen chopped broccoli


3/4 cup finely chopped onion


2 cups shredded American cheese


2 teaspoons salt


2 teaspoons white pepper


1 teaspoon garlic powder


1 cup milk


1 cup light cream


1/4 cup butter


1/2 cup cold water


1/3 cup all-purpose white flour


In a large saucepan, bring the water to a boil. Add the broccoli and onion; boil for 10 to 12 minutes. Add the cheese, salt, pepper, and garlic powder. Cook over medium heat, stirring constantly, until the cheese melts. Add the milk, cream, and butter. Heat to boiling, stirring constantly.





Add the water to the flour and mix until smooth. Add slowly to the hot soup, stirring rapidly. Continue to cook, stirring constantly, until the soup is the consistency of heavy cream. Serve hot.