Broccoli Soup Down Home W The Neelys Recipes

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BROCCOLI SOUP



Broccoli Soup image

Puree the Neelys' top-rated Broccoli Soup recipe from Down Home with the Neelys on Food Network for a creamy vegetable soup garnished with homemade croutons.

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 13

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.

SPENSER'S GRILLED BROCCOLI



Spenser's Grilled Broccoli image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 7

2 large heads broccoli, cut lengthwise
1/2 cup extra-virgin olive oil
1/2 teaspoon red pepper flakes
2 tablespoons Neely's Dry Rub
1/4 cup white wine vinegar
Kosher salt and freshly ground black pepper
4 cloves garlic, chopped

Steps:

  • Bring a large pot of salted water to a boil over medium-high heat. Add the broccoli and blanch until it turns bright green, then remove to a large bowl of ice water to shock and to stop the cooking. Drain the broccoli and dry well with paper towels. Put the broccoli into a large resealable plastic bag.
  • Whisk the olive oil, red pepper flakes, Neely's Dry Rub, white wine vinegar, salt, pepper, and garlic together in a small bowl. Pour over the broccoli and seal the bag. Let marinate for 30 minutes.
  • Preheat the grill to medium heat.
  • Remove the broccoli from the bag, letting the excess marinade drip off. Put on the grill and cook until lightly browned and fork tender, about 4 minutes. Transfer the broccoli from the grill to a serving platter and serve.

BROCCOLI SALAD



Broccoli Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 8

6 slices bacon, cooked crisply and crumbled
2 broccoli heads or 8 cups
1/2 red onion, sliced very thin
2/3 cup sharp cheddar cheese, grated
1/3 cup mayonnaise
1/3 cup sour cream
1/4 teaspoon celery seed
Salt and freshly ground pepper

Steps:

  • Cut the broccoli into florets. Blanch in boiling salted water until barely tender, about 20 seconds. Shock them in a bowl of ice. Drain and reserve.
  • Combine all other ingredients, mixing well. Fold in the broccoli. Season to taste with salt and pepper.

BROCCOLI CHEDDAR CORNBREAD



Broccoli Cheddar Cornbread image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 10

2 (8.5-ounce) boxes corn muffin mix
1/2 cup whole milk
2 cloves minced garlic
1 (8-ounce) container cottage cheese
4 large eggs
1 tablespoon salt
1 cup plus 2 tablespoons grated Cheddar
1 stick unsalted butter or margarine
1 medium onion, chopped
1 (10-ounce) package frozen chopped broccoli, thawed but not drained

Steps:

  • Preheat oven to 375 degrees F.
  • Mix together all ingredients except 2 tablespoons Cheddar to create a batter in a bowl.
  • In a 10-inch cast iron skillet melt butter. Saute onions and broccoli until soft. Pour batter over the vegetable mixture and sprinkle top evenly with remaining cheese. You can also place the ingredients in an 11 by 17-inch baking dish.
  • Bake in oven until golden, 30 minutes.

BEST BROCCOLI SOUP



Best Broccoli Soup image

Here's a creamy, comforting broccoli soup. It's a delicious way to eat your vegetables. -Carolyn Weinberg, Custer, Montana

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

2 cups water
4 cups chopped fresh broccoli (about 1-1/2 pounds)
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onion
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
3 cups chicken broth
2 cups 2% milk
1 tablespoon minced fresh parsley
1 teaspoon onion salt
1/2 teaspoon garlic powder
1/2 teaspoon salt

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.

Nutrition Facts : Calories 164 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 868mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.

BROCCOLI AND CHEDDAR SOUP



Broccoli and Cheddar Soup image

A staple of any fast-casual restaurant, broccoli-cheddar soup has somewhat of a cult following on the internet. Thicker than cream of broccoli, this roux-thickened soup can be puréed completely smooth or left chunky and rustic. Either way, be sure to use the sharpest Cheddar available (white or orange work here). It'll provide richness in addition to a necessary acidity.

Provided by Alison Roman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

6 tablespoons unsalted butter
1 large yellow onion, finely chopped
2 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 pounds broccoli, florets with stems peeled and trimmed to 3 inches
1/4 cup all-purpose flour
3 cups low-sodium chicken or vegetable broth
2 cups half and half
8 ounces very sharp Cheddar, grated, plus more for the top
1/4 teaspoon freshly grated nutmeg

Steps:

  • Melt 3 tablespoons butter in a large heavy-bottomed pot over medium heat. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes.
  • Add broccoli, and season with salt and pepper. Cook, stirring occasionally, until broccoli is bright green and slightly tender, 8 to 10 minutes. Using a large cooking spoon, transfer broccoli mixture to a medium bowl and set aside.
  • Heat remaining 3 tablespoons butter in the same pot over medium heat (don't worry about any remaining broccoli bits). Add flour and whisk constantly, cooking until the mixture has turned a pale golden brown, 2 to 3 minutes.
  • Gradually whisk in chicken broth until no lumps remain (it'll thicken considerably at first), followed by half-and-half. Bring to a simmer and stir in cheese, nutmeg and all but 1 cup of the reserved broccoli mixture.
  • Reduce heat to low and simmer until liquid has thickened and reduced by about 1/4 and the broccoli is completely tender, 25 to 30 minutes.
  • Using a hand blender, purée the soup to desired consistency. (Some like to leave bits of broccoli in there. It is up to you how smooth or chunky the soup is.) Alternatively, transfer to a blender and purée to desired consistency.
  • Season soup with salt and pepper, and divide among bowls. Top with remaining 1 cup broccoli, more Cheddar (if you like), and lots of freshly ground pepper.

Nutrition Facts : @context http, Calories 448, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 34 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 21 grams, Sodium 1000 milligrams, Sugar 7 grams, TransFat 1 gram

BROCCOLI SOUP - DOWN HOME W/ THE NEELYS



Broccoli Soup - Down Home W/ the Neelys image

Make and share this Broccoli Soup - Down Home W/ the Neelys recipe from Food.com.

Provided by Cristina Barry

Categories     Vegetable

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 8

4 tablespoons butter, room temperature
1 1/2 lbs fresh broccoli
1 large onion, chopped
1 carrot, chopped
salt & freshly ground black pepper
3 tablespoons all-purpose flour
4 cups low sodium chicken broth
1/2 cup cream

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.

Nutrition Facts : Calories 719.6, Fat 34, SaturatedFat 18.8, Cholesterol 84.9, Sodium 655.6, Carbohydrate 91.5, Fiber 35.4, Sugar 17.8, Protein 33.3

BROCCOLI SOUP - REVISED DOWN HOME WITH THE NEELY'S



Broccoli Soup - Revised Down Home With the Neely's image

Make and share this Broccoli Soup - Revised Down Home With the Neely's recipe from Food.com.

Provided by clewicki1

Categories     Low Protein

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 tablespoons butter
1 1/2 lbs fresh broccoli
1 large onion, chopped
1 carrot, chopped
salt & freshly ground black pepper
3 tablespoons all-purpose flour
4 cups low sodium chicken broth
1/2 cup fat free cream

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 blond 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.

Nutrition Facts : Calories 470.2, Fat 16.7, SaturatedFat 8.6, Cholesterol 32, Sodium 525, Carbohydrate 70.5, Fiber 26.5, Sugar 14.9, Protein 25.1

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