CHILLED CREAMED BROCCOLI SOUP
Chilled Creamed Broccoli Soup recipe
Categories Vegetables Side Dish Soups Broccoli
Time 40m
Yield 4
Number Of Ingredients 22
Steps:
- In saucepan combine broth, onion, broccoli, thyme, bay leaf and garlic powder. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until broccoli is tender. Remove bay leaf. Place vegetable mixture in blender or food processor. Cover and blend 30 to 60 seconds or until smooth. In same saucepan melt butter. Blend in flour, salt and pepper. Add the milk at once. Cook and stir until thickened and bubbly. Stir in vegetable puree. Cook until heated through for a warm soup. Refrigerate, covered, for several hours for chilled soup.
Nutrition Facts :
CHILLED BROCCOLI SOUP WITH LEMON AND HERBS
This tasty, healthy soup requires no extra fat. It's just broccoli, broth, and flavorings, all cooked together and then pureed in a food processor. Pair it with a salad or sandwich for lunch or dinner. Straining the vegetables and reserving the broth, allows you to control the thickness of the soup based on your personal preference. If you don't have fresh herbs, it's better to omit them altogether than to substitute dried ones. To make 1/4 cup yogurt cheese, spoon 1/2 cup plain fat-free yogurt into a coffee filter or cheesecloth-lined strainer; place over a bowl. Refrigerate, covered, at least 8 hours or overnight.
Categories Appetizers
Time 37m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the broth, broccoli, onion, and garlic in a large saucepan. Bring to a boil; reduce the heat and simmer, covered, until the broccoli is very tender, about 20 minutes.
- Pour the mixture through a strainer; reserve the broth. Transfer the broccoli mixture remaining in the strainer to a food processor. Add the lemon juice, parsley, and mint; puree, adding the reserved broth 1⁄4 cup at a time, until the mixture is liquid but creamy. Let cool to room temperature, then cover tightly and refrigerate until chilled, at least 2 hours and up to 1 day. (Refrigerate or freeze any remaining broth for another use.) Garnish each serving with 1 tablespoon of the sour cream or yogurt cheese, if using. Yields 1 cup per serving.
Nutrition Facts : Calories 77 kcal
BROCCOLI SOUP WITH YOGURT
Serve this simple creamy broccoli-packed soup as a first course or a light lunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 6
Steps:
- Heat butter in a large pot over medium heat. Saute onion until softened, about 4 minutes. Stir in milk, bring to a boil, and simmer for 4 minutes.
- Cook the broccoli florets in rapidly boiling salted water until tender, about 5 minutes. Drain in a colander and rinse under cold water to set the bright green color. Drain.
- Puree the milk mixture with broccoli in a blender. Return the soup to the saucepan and heat thoroughly. Season with salt and pepper. Serve lukewarm to warm. Garnish each serving with a dollop of yogurt.
Nutrition Facts : Calories 91 g, Fat 5 g, Protein 5 g
EASY BUT ELEGANT BROCCOLI SOUP
This soup is very easy to prepare and ready in less than half an hour. It can be served hot or cold.
Provided by Irmgard
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, melt the butter over medium heat; cook the onion, carrot and garlic for 5 minutes.
- Stir in the stock and bring to a boil; add the broccoli.
- Reduce the heat and simmer, covered, until the broccoli is tender, 15 to 20 minutes.
- In a blender or food processor, puree the soup in batches and transfer to a glass bowl.
- Stir in the cream; season with salt and pepper to taste.
- Cover and refrigerate for at least 4 hours or until chilled.
- Sprinkle with parsley just before serving.
- If you prefer hot soup, serve when ready with a sprinkling of chopped parsley on each serving.
CHILLED BROCCOLI SOUP
This is a good recipe for those hot summer months. I use it as a first course soup before a meal. The chilling time is included in the prep time.
Provided by Lynette !
Categories Vegetable Soup
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Trim off the large leaves on the broccoli, and remove the tough end of the lower stalks. Wash broccoli thoroughly. Remove the tough skin on the stalk, then chop all the broccoli coarsely. Set aside.
- 2. Saute onion and garlic in oil in a 3-quart saucepan over medium heat until tender. Add the water and bouillon cubes, stirring until the bouillon cubes dissolve.
- 3. Add the reserved broccoli, parsley, and rosemary; bring to a boil. Cover; reduce heat, and simmer for 15 minutes.
- 4. Transfer half of the broccoli mixture to a blender; process on high speed 1 minute or until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining half of the broccoli mixtre.
- 5. Stir in the lemon juice. Cover and chill. To serve, ladele soup into individual soup bowls. Top each serving with yogurt.
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