Creamy Crab And Broccoli Soup Recipes

CREAM OF BROCCOLI-CRAB SOUP

Steps:

• Cook broccoli in a saucepan of water until just tender (do not overcook); drain, then pulse in a food processor. In a large saucepan over medium-high heat, saute onion in butter, until tender. Add flour, cook and stir to make a roux. Slowly add milk, stirring constantly, until soup base thicken. Reduce heat; add broccoli, cream, chicken bouillon, salt, pepper, cayenne, and thyme. Fold in crab meat, heat thoroughly.

CREAMY BROCCOLI SOUP

Steps:

• Bring broth to a boil. Add broccoli and onion. Cook for five minutes, or until broccoli is tender.
• In a separate bowl, slowly add milk to flour, and mix until well blended.
• Stir flour mixture into broth mixture. Cook, stirring constantly, until soup is thick and bubbly. Add cheese if desired; stir until melted. Add seasonings and serve.

BEST CREAM OF BROCCOLI SOUP

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.

BROCCOLI AND CRAB BISQUE

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.

CREAMY CRAB AND BROCCOLI SOUP

Steps:

• Melt butter in soup pot, add onion, bell pepper, celery and garlic and sauté for 5 minutes.
• Turn heat to low, add flour to make roux.
• Blend in milk and cream, mix well.
• Add cayenne pepper, pepper and salt to taste.
• When slightly thick, add broccoli and crabmeat.
• Simmer for 10 minutes.

CREAM OF CRAB BROCCOLI SOUP RECIPE

Steps:

• Drain and slice crab; set aside. Cook broccoli according to package directions; set aside. Saute onion in butter and blend in flour. Add milk and half and half and cook until thickened and smooth, stirring constantly. Dissolve bouillon cubes in hot soup. Add salt, pepper, thyme, Worcestershire sauce, crab and broccoli and heat through. Pour 1-2 Tbs. of sherry into each serving bowl. Ladle soup into bowls and serve immediately.

SOUR CREAM BROCCOLI SOUP

Steps:

• In a large saucepan, saute onion and garlic in butter until tender. Add the water, broth, carrots, mustard, cumin and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, peel broccoli stalks and cut into 1/4-in. slices. Coarsely chop florets. Add to onion mixture; cover and simmer for 8-10 minutes or until vegetables are tender. Cool slightly., In a blender, cover and process soup in batches until smooth. Return all to the pan and heat through. Dollop each serving with sour cream.

CREAMY SHE-CRAB SOUP

Steps:

• Fill the bottom of a double boiler halfway with water. Bring to a low boil. Melt butter in top of double boiler, add flour and stir until smooth.
• Gradually add milk, stirring constantly until smooth. Add onion, mace, black pepper, Worcestershire sauce, salt, and crab meat with roe. Cook over simmering water for 20 minutes.
• To serve, place 1 tablespoon of warmed sherry in each of 4 or 6 soup bowls (depends on how much soup you want). Ladle soup into bowls, top with a dollop of whipped cream, and sprinkle with fresh snipped parsley.

CREAM OF BROCCOLI SOUP I

Steps:

• In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
• In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
• In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
• Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.

CREAMY BROCCOLI SOUP

Steps:

• COOK and stir onions in butter in medium saucepan on medium-high heat until onions are crisp-tender. Blend in flour.
• ADD milk and cream cheese; cook on medium heat until cream cheese is melted, stirring frequently.
• STIR in remaining ingredients; cook until heated through, stirring occasionally.
• Substitute: Substitute frozen chopped spinach; frozen cauliflower florets, chopped; or frozen asparagus spears, chopped; for the broccoli.
• Use Your Microwave: Microwave onions and butter in 2-qt. microwaveable bowl on HIGH 30 sec. or until onions are crisp-tender. Stir in milk. Microwave 3 to 4 minute or until heated through, stirring every 2 minute Stir in cream cheese. Microwave 4 to 6 minute or until cream cheese is melted, stirring every 2 minute Stir in remaining ingredients. Microwave 30 sec. or until heated through.