ROASTED BROCCOLI AND WALNUTS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Add the broccoli to a large, rimmed sheet tray along with the walnuts, red pepper flakes and garlic, and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Roast until the stems are tender-crisp and lightly golden brown, 15 to 18 minutes.
BEST CREAM OF BROCCOLI SOUP
This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will).
Provided by Jessie A.
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
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.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 17 g, Cholesterol 31.9 mg, Fat 12.4 g, Fiber 3.6 g, Protein 9.2 g, SaturatedFat 7.4 g, Sodium 528 mg, Sugar 7 g
BROCCOLI AND ROASTED WALNUT SOUP
Steps:
- 1. Preheat oven to 350 degrees. In a small saucepan, combine walnuts, molasses, and tamari; bring to a boil. Reduce heat and simmer 5 minutes; drain nuts well in a sieve set over a bowl. Spread walnuts on a baking rack coated with cooking spray set over a cookie sheet. Bake until browned, 8 to 10 minutes. Remove and let cool. 2. In a large saucepan, heat oil over medium heat. Add onion and saute until softened, about 1 minute. Add vegetable broth and potato; bring to a simmer. Meanwhile remove florets fro broccoli. With a vegetable peeler, peel broccoli stems and cut into 1/4-inch-thick slices. Add all broccoli to saucepan and bring to a boil. Reduce heat to low and simmer until vegetables are tender, 12 to 15 minutes. 3. In a blender or food processor, puree broccoli mixture in batches until smooth. Return puree to saucepan; add nutmeg and salt and pepper to taste. Bring soup to a simmer; remove from heat and whisk in sour cream. Divide soup among warmed bowls and garhish with roasted walnuts.
BROCCOLI AND ROASTED WALNUT SOUP
Categories Soup/Stew Vegetable Appetizer Vegetarian Low Sodium Healthy
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350, spread walnuts on baking rack. bake until browned 8-10 minutes. Remove and let cool. 2. In large saucepan, heat oil over medium heat. Add onion and saute until sofened, about 1 minute.
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