I recently went out for dinner to a really nice restaurant and i had an entree of broccoli soup.
It was the nicest soup i think i have ever eaten in my life!!!
Does anyone have any recipes for broccoli soup that they have tried and loved?
For me, it is always about speed and efficiency.
Try this one out.
Standard ingredients and not too many.
Also a lot of positive testimonials.
A perfect day for it if you live here in the Northeast.
Good luck!
http://allrecipes.com//Recipe/best-cream-of-broccoli-soup/Detail.aspx
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,
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,
This type of soup us very healthy and is high in folic acid because of the amount of broccoli used.
For broccoli soup i use this recipe:
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.
And this is how is prepared:
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.
Ingredients
1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1kg broccoli, trimmed, cut into small florets
4 cups vegetable stock
1/3 cup pine nuts
Method
Heat oil in a large saucepan over medium-low heat. Add onion and garlic. Cook, stirring, for 8 to 10 minutes or until soft.
Add broccoli, stock and 2 cups water to pan. Cover and bring to the boil. Reduce heat to low and simmer, covered, for 15 to 20 minutes or until tender. Remove from heat.
Meanwhile, heat a small frying pan over medium heat. Dry-fry pine nuts, stirring, for 3 to 4 minutes or until golden. Add to soup.
Using a food processor or blender, process soup, in batches, until smooth. Season with salt and pepper.
Return soup to pan. Stir over low heat for 8 minutes or until warmed through. Ladle into bowls and serve.
Ingredients
1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1kg broccoli, trimmed, cut into small florets
4 cups vegetable stock
1/3 cup pine nuts
Method
Heat oil in a large saucepan over medium-low heat. Add onion and garlic. Cook, stirring, for 8 to 10 minutes or until soft.
Add broccoli, stock and 2 cups water to pan. Cover and bring to the boil. Reduce heat to low and simmer, covered, for 15 to 20 minutes or until tender. Remove from heat.
Meanwhile, heat a small frying pan over medium heat. Dry-fry pine nuts, stirring, for 3 to 4 minutes or until golden. Add to soup.
Using a food processor or blender, process soup, in batches, until smooth. Season with salt and pepper.
Return soup to pan. Stir over low heat for 8 minutes or until warmed through. Ladle into bowls and serve.