Time 35m Yield 6 Number Of Ingredients 8 Steps:
Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
Time 50m Yield 4 servings Number Of Ingredients 9 Steps:
In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm.
Time 40m Yield 6 Number Of Ingredients 11 Steps:
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. In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside. 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. Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.
Time 35m Yield 6 servings Number Of Ingredients 7 Steps:
Heat the oil in large pot over medium heat. Add the shallots and cook briefly to soften, 3 to 4 minutes. Stir in the broccoli, and season with salt and pepper, to taste Add the chicken broth and bring to a boil. Reduce the heat to maintain a simmer, then cover the pan and cook until the vegetables are fork tender, 10 to 15 minutes. Cool for about 5 minutes. Carefully add the soup to a blender, in small batches, and blend until smooth. Pour the puree into a clean large saucepan over low heat. Add hot water to thin, if necessary. Whisk in all but 1/2 cup of the mascarpone. Taste and adjust the seasoning, as necessary. To serve, ladle the soup into bowls and garnish each bowl with a small dollop of mascarpone.
Time 1h Number Of Ingredients 7 Steps:
In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add flour and cook, stirring, until combined, 1 minute. Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes. Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes. Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed. Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.
Yield 6 Number Of Ingredients 11 Steps:
Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. Add potato and broccoli stems; generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes. Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth. Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes. Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.
Time 50m Yield 8 servings (2 quarts). Number Of Ingredients 13 Steps:
In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside. , In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender.
Time 55m Yield 4 servings. Number Of Ingredients 10 Steps:
In a large nonstick saucepan coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. , Add the broccoli, tarragon, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered, 5 minutes longer. Remove from the heat; cool to room temperature., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Reduce heat. Add 1 cup of cheese; stir just until melted. Serve immediately. Garnish with remaining cheese.
Time 30m Yield 8 servings Number Of Ingredients 10 Steps:
Heat the olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the garlic, salt, and pepper and cook for 2-3 minutes more, until the garlic is fragrant. Add the mashed potatoes, broccoli, vegetable broth, and milk and bring to a boil. Cover and reduce the heat to low. Simmer for 20 minutes, or until the broccoli is tender. Use an immersion blender to blend the soup until smooth. Stir in the nutmeg, then ladle into bowls. Enjoy!
Time 50m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender. Add broccoli and broth; cover and simmer for 10 minutes. Purée soup (I use a hand blender) or mash with potato masher. Return to heat. In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, add to soup. Add cheese; stir until melted. Season with pepper and serve.
Time 45m Yield 8 servings (about 2 quarts). Number Of Ingredients 15 Steps:
In a large saucepan, bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, saute onion in 2 tablespoons of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. simmer, uncovered, for 5 minutes., In a small saucepan, melt the remaining butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into broccoli mixture; add buttermilk and cream. Heat through (do not boil). Discard bay leaf.
Time 25m Yield 6-8 servings. Number Of Ingredients 9 Steps:
In a large saucepan, combine water and bouillon. Add broccoli and onion. Bring to a boil; reduce heat. Simmer for 10 minutes or until broccoli is crisp-tender. , In a large bowl, combine the soup, milk, sour cream, parsley and pepper; add to broccoli mixture. Cook and stir for 3-5 minutes or until heated through.
Time 1h Yield 4-6 Number Of Ingredients 10 Steps:
Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until soft, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer. Add all but 2 to 3 of the broccoli florets, bring back to a simmer and cook until the broccoli is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full). Meanwhile, cut the reserved broccoli florets in half, lengthwise. Put in a small microwave-safe bowl, toss with a splash of water and a pinch of salt, cover and cook until bright green and crisp-tender, 2 to 3 minutes. Set aside. Add the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper. Serve hot and garnish each soup with a broccoli half.
Time 30m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Bring chicken broth to a boil, then add broccoli. Cover and reduce heat to low. Cook for 5 to 7 minutes or until tender; Set aside. In another saucepan, melt butter over medium heat. Add onion and stir occasionally, for 1 to 2 minutes or until onion is tender. Stir in flour. Gradually stir in evaporated milk. Stir constantly, until mixture comes to a boil. Add broccoli and cook until heated thoroughly. Add 1 cup american or cheddar cheese, if desired.
Time 45m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
Cut off the broccoli stems, then cut the stems into 1-inch-thick slices. Separate the florets into small pieces. Reserve the stems and florets separately. Heat a large Dutch oven or pot over medium-high and add the olive oil. Stir in the onion, carrot, tomato, sweet potato and the broccoli stems, spread in an even layer and season generously with salt and pepper. Let the vegetables on the bottom sear without stirring until lightly browned, 10 to 15 minutes. Add the garlic powder and stir with a wooden spoon to hydrate the spice in the fat and continue cooking for another minute or so. The tomato will start to break down and get jammy. Add the coconut water, raise the heat to high and bring the soup to a boil. Cover, lower the heat to keep the soup at a gentle boil and continue cooking until all of the vegetables are mostly softened and the stock is imbued with savory flavor, about 10 minutes. For a creamier texture, remove the broccoli stems to snack on or discard; for more broccoli flavor (and roughage), leave the stems in. Stir in the broccoli florets and tofu, raise the heat to high and bring the soup to a boil. Cover and cook until a paring knife easily cuts the stem part of a broccoli floret, 8 to 10 minutes. Carefully ladle the contents of the pot into a blender and blend until smooth. Taste and add salt and pepper as needed, then add more coconut water or water to thin out the soup to your desired thickness. Serve hot in shallow bowls, each serving dolloped with a spoonful of fridge-cold ricotta, if using, and lightly drizzled with extra-virgin olive oil and sprinkled with herbs, if desired.
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Melt butter in large sauce pan. Sauté vegetables in butter until tender. Sprinkle with flour, salt and pepper; stir in well. Add chicken broth and cream. Cook until thick and comes to a slow boil; stirring frequently. Add wine and correct salt and pepper to taste.
Yield 5 Number Of Ingredients 8 Steps:
Bring broth to a boil. Add broccoli and onion. Cook for five minutes, or until broccoli is tender. In a separate bowl, slowly add milk to flour, and mix until well blended. Stir flour mixture into broth mixture. Cook, stirring constantly, until soup is thick and bubbly. Add cheese if desired; stir until melted. Add seasonings and serve.
Time 40m Yield 1 Gallon Number Of Ingredients 6 Steps:
Boil broccoli in water until it is tender, about 10 minutes. Melt butter in a soup pot. Whisk in flour to create a roux. To prepare soup base, gradually whisk in hot water, taken from the boiled broccoli to the roux. This will determine the thickness of the soup. For a thinner soup, add more water. In blender, blend broccoli with cream, until mixture is smooth. Add cream slowly as you may not need more or less than one cup. Add to soup base. Season to taste with chicken base and pepper.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
In a small saucepan over low heat, melt the 6 T. butter. Add in the flour and stir until blended; do not brown. Remove from heat and set aside. In a large saucepan, melt the 2 T. butter. Add onion; cook until tender. Add chopped broccoli florets, cook and stir about 6 minutes. Add the chicken broth. Increase the heat at this point and bring to a boil. Whisking constantly, add the flour mixture. Cook and stir until soup is thickened and bubbly. Lastly, add in the salt, pepper, and half & half. Heat through and serve hot. Note: The soup will thicken upon standing. You can substitute cauliflower or broccoflower in place of the broccoli.
Time 45m Yield 2 Number Of Ingredients 8 Steps:
Melt butter in pan, do not brown. Add vegetables, toss to coat with butter, then press parchment paper on top of vegetables–this is called “sweating”– for better flavor. Put lid on pan and simmer very gently until vegetables have softened. Do not brown. Remove paper, add chicken stock, bring to a boil, then simmer until vegetables are soft. Put in blender and puree until smooth. Pour back in pan, add salt, pepper, and cream. Simmer gently, do not boil or cream will curdle, until heated through.
