DEHYDRATOR CREAM OF BROCCOLI SOUP
This appealing soup can be made with dried cauliflower instead of dried broccoli. You can serve it either hot or chilled, as a first course, or even as a main course. You might consider adding dried Swiss chard and spinach leaves - about 1/4 cup each - to lend a nice greeness to the color and tanginess of the soup. This recipe doubles very successfully. Adapted from the "Mary Bell's Complete Dehydrator Cookbook". Prep time includes dehydrator drying time for vegetables.
Provided by TxGriffLover
Categories Broccoli Soup
Time 10h40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To dry broccoli: Soak the head for 30 minutes in a solution of 1 part salt to 4 parts water first which will force any worms in the vegetable to float to the surface. Trim the broccoli head, remove any yellow bud clusters, and cut the florets from the stems. If desired, peel the tough outer skin from the stems with a vegetable peeler and cut the stems crosswise into 1/2-inch pieces. Water-boil blanch the broccoli stems for 2 to 3 minutes or steam-blanch for 3-5 minutes. Dry the florets and stems separately. Broccoli leaves can also be dried, then pulverized and used as a flavoring agent, much like celery powder. Dry for 8 to 10 hours in dehydrator.
- In a soup kettle, combine the first 9 ingredients with the chicken stock and the water. Let sit for at least 1 hour to rehydrate.
- Bring the mixture to a boil, reduce the heat to low, and simmer the soup, adding a little more water if necessary, for 30 minutes until the vegetables are tender. (If desired, let the soup cool and puree half of it to achieve a smoother consistency. Add the puree back to the kettle).
- In a small bowl, stir together the milk, heavy cream, and flour until smooth. Stir in the sherry. Whisk the mixture into the hot soup base, and over low heat simmer the soup, stirring often, for 5 to 10 minutes until thick. Add additional milk if needed. Season the soup with salt and pepper, and serve.
Nutrition Facts : Calories 188.8, Fat 13.7, SaturatedFat 8, Cholesterol 48.6, Sodium 215, Carbohydrate 10.9, Fiber 1, Sugar 2.9, Protein 5.6
BETTER THAN BIG BOYS CREAM OF BROCCOLI SOUP
Big Boy cream of broccoli is a great comfort food but, it isn't always the same consistency with each restaurant. This recipe is what it is supposed to be like but, better.
Provided by Faery Dreamsical
Categories Ham
Time 25m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- cook the broccoli, ham, celery, and onions in chicken broth. When the broccoli is tender cream the flour and milk together. Add the flour and milk mixture into your simmering pot of broccoli, celery, and onions. If you want more soup base add ore of the milk and flour mixture.
- You can substitute the milk for cream.
LITE CROCK POT CREAM OF BROCCOLI SOUP
I love this recipe because no one will ever know its lower in calories unless you tell them, lol. This is a fill it and forget it crock pot recipe that you will enjoy!
Provided by fitmama
Categories Vegetable
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, heat butter, add onion and simmer about 5 minutes or until soft but not browned.
- Stir in flour and seasonings.
- Add onion mixture to crock pot and slowly add milk and water, stirring until well blended.
- Add broccoli and cook on low until soup reaches desired consistency, approximately 5-6 hours.
CREAM OF BROCCOLI SOUP
This is the best cream of broccoli soup I've ever tasted, it came from a local Wisconsin restaurant called the Cream & Crepe. I've had this recipe for 20 years now, not sure the restaurant is still open but their soup is still my favorite, I hope you will enjoy as much as I have over the years.
Provided by Gagoo
Categories < 60 Mins
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.
CREAM OF BROCCOLI SOUP
Make and share this Cream of Broccoli Soup recipe from Food.com.
Provided by NannyMarvel
Categories Vegetable
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine the chicken broth, chopped onion, broccoli, bay leaf and garlic powder.
- Bring mixture to boiling. Reduce heat; cover and simmer for 10 minutes or until vegetable is tender. .
- Remove bay leaf.
- Place half of the vegetable mixture in a blender or food processor.
- Cover and blend 30 to 60 seconds or till smooth. Take care when blending hot liquids. Pour into bowl.
- Repeat with remaining vegetable mixture; set all aside.
- In the same saucepan, melt the butter or margarine.
- Whisk in flour, salt and pepper. Add the milk all at once, whisking till smooth.
- Cook and stir till mixture is thickened and bubbly.
- Stir in the blended vegetable mixture.
- Cook and stir till soup is heated through.
- Season with additional salt and pepper to taste.
EASY CREAM OF BROCCOLI SOUP
This soup is comfort food at it's best! It makes a good lunch or dinner with some sandwiches. I use vegetable broth to make it vegetarian friendly for my sister. Enjoy!!
Provided by Mary_K
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a large pot over medium heat.
- Add diced celery, onion, and garlic to butter. Allow 2 minutes to soften.
- Stir in flour and continue stirring for 1 minute.
- Slowly stir in veg. broth & frozen broccoli. Cover and simmer for 10 minutes.
- Spoon out most of the big chunks of broccoli.
- Mash the broccoli with a potato masher or puree in a blender -- return broccoli to soup.
- Add milk and cubed cheese. Stir occasionally until melted and well combined.
- Season with black pepper &/or hot sauce for a kick!
Nutrition Facts : Calories 262, Fat 17.9, SaturatedFat 11.1, Cholesterol 49.8, Sodium 404.9, Carbohydrate 16, Fiber 2.9, Sugar 1.9, Protein 11.3
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