Cream Of Broccoli Soup Food

CREAM OF BROCCOLI SOUP I

Ingredients:

• 4 cups water
• 4 cups broccoli florets
• 2 tablespoons margarine
• 1 onion, chopped
• 1 large stalk celery, chopped
• ⅓ cup all-purpose flour
• 2 tablespoons chicken bouillon powder
• 2 ½ cups whole milk
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground black pepper
• ½ cup shredded sharp Cheddar cheese

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.

BROCCOLI CREAM SOUP

Ingredients:

• 9 cups fresh broccoli florets
• 4 cups chicken broth
• 1 medium onion, chopped
• 8 tablespoons butter, divided
• 1 bay leaf
• 3/4 teaspoon salt
• 3/4 teaspoon white pepper
• 1/4 teaspoon onion salt
• 1/4 teaspoon garlic salt
• Pinch each dried basil, thyme and rubbed sage
• Dash hot pepper sauce
• 7 tablespoons all-purpose flour
• 2 cups milk
• 1 cup buttermilk
• 1/2 cup heavy whipping cream

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.

BROCCOLI SOUP

Ingredients:

• 4 tablespoons butter, room temperature
• 1 1/2 pounds fresh broccoli
• 1 large onion, chopped
• 1 carrot, chopped
• Salt and freshly ground black pepper
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth
• 1/2 cup cream
• Homemade Croutons, recipe follows
• Day old French bread
• Olive oil
• Salt and freshly ground black pepper
• 1/4 teaspoon red pepper flakes

Steps:

• Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
• Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.
• Preheat oven to 400 degrees F.
• Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
• Spread seasoned bread onto a sheet pan and bake for about 15 minutes.