Broccoli Bisque Ww Recipes

BROCCOLI BISQUE

Broccoli Bisque image

Make and share this Broccoli Bisque recipe from Food.com.

Provided by Barb in WNY

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 large head broccoli
1/4 cup onion, chopped
2 cups chicken stock
2 tablespoons butter
1 tablespoon flour
2 teaspoons salt
1/4 teaspoon pepper
2 cups light cream

Steps:

Steam broccoli until tender and chop.
In a saucepan, combine broccoli, onion, and chicken broth.
Bring to a boil, reduce heat, and simmer 10 minutes.
Melt butter in another saucepan.
Add flour, salt and pepper and stir until smooth.
Stir in the cream.
Combine sauce and broccoli and cook over medium heat until heated through.
Serve hot or cold.

Nutrition Facts : Calories 260.9, Fat 20.6, SaturatedFat 12.3, Cholesterol 65.4, Sodium 982.5, Carbohydrate 14.2, Fiber 2.8, Sugar 3.4, Protein 7.3

VEGAN BROCCOLI AND CAULIFLOWER BISQUE

Vegan Broccoli and Cauliflower Bisque image

From Gianna's Grille restaurant in Philly. Haven't tried it yet - it's for nutritional info and safekeeping.

Provided by aerobicon

Categories Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 medium onion, chopped
3 stalks celery, chopped
3 garlic cloves, chopped
8 teaspoons soy oil
8 teaspoons unbleached flour
1/2 gallon soymilk
3 cups vegetable stock
4 large yukon gold potatoes, diced
1 head broccoli floret
1 head cauliflower floret
1 tablespoon rosemary
1 teaspoon sage
salt and pepper, to taste

Steps:

In a soup pot, sauté the onion and celery until translucent.
Add the garlic and sauté for 1 minute.
Add the oil and flour and sauté for 1 more minute.
Slowly add the soy milk and vegetable stock, whisking continuously. Add enough stock to reach the desired thickness.
Add the potatoes, bring to a boil, reduce the heat, and simmer.
Add the broccoli and cauliflower florets, rosemary, sage, and salt and pepper to taste.
Cook until the florets are tender.
Garnish with the parsley and serve.

Nutrition Facts : Calories 357, Fat 12.5, SaturatedFat 1.7, Sodium 226.8, Carbohydrate 46.7, Fiber 9.2, Sugar 6, Protein 19

BROCCOLI AND CRAB BISQUE

Broccoli and Crab Bisque image

Since our son is a broccoli grower, our friends keep supplying us with recipes using broccoli. To this family favorite, add a tossed salad, rolls, fruit and cookies, and you have an easy but delicious supper full of nutrition. -Dorothy Child, Malone, New York

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

1 cup sliced leeks (white part only)
1 cup sliced fresh mushrooms
1 cup fresh broccoli florets
1 garlic clove, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon dried thyme, crushed
1/8 teaspoon pepper
1 bay leaf
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
1 cup half-and-half cream
3/4 cup shredded Swiss cheese
1 package (6 ounces) frozen crabmeat, thawed, drained and flaked

Steps:

In a large saucepan, cook the leeks, mushrooms, broccoli and garlic in butter until broccoli is crisp-tender. Stir in flour and seasonings until blended. Gradually add broth and cream., Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add cheese; stir until melted. Add crab; heat through but do not boil. Discard bay leaf before serving.

Nutrition Facts : Calories 303 calories, Fat 20g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 674mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.

LOW FAT BROCCOLI BISQUE

Low Fat Broccoli Bisque image

Make and share this Low Fat Broccoli Bisque recipe from Food.com.

Provided by Smiling in Texas

Categories Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 medium broccoli stems
1/2 small head cauliflower
1 cup chopped green onion
2 teaspoons margarine
1 tablespoon flour
3 cups fat-free chicken broth
1 1/3 cups coarsely chopped potatoes, peeled
1 1/2 tablespoons dried chives
2 1/2 teaspoons dried basil leaves
1 1/2 cups 2% low-fat milk
salt, to taste
pepper, to taste

Steps:

Clean the broccoli and cauliflower, reserving 3/4 cup of the broccoli, and 3/4 cup of the cauliflower florets, chopping the rest fine.
Saute green onios in margarine until tender.
Stir in flour, cooking for 1 minute.
Stir in Chicken stock, chopped broccoli and cauliflower, potatoes, chives, and basil and bring to a boil.
Reduce heat and simmer until potatoes are tender.
Process in food processor until smooth.
Add milk and reserved broccoli and cauliflower florets until boiling again.
Reduce heat and simmer until florets are crisp-tender.
Season to taste with salt and pepper.

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