BROCCOLI SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a medium saucepan, over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the potato, thyme, salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 3 minutes.
- Puree the soup in batches in a blender or with an immersion blender. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper.
- Serve with optional toppings.
- Copyright 2003 Television Food Network, G.P. All rights reserved
- Optional toppings: shaved Parmesan, shredded cheddar or crumbled bacon .
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
KALE AND BROCCOLI SOUP
This creamy soup is packed with broccoli and kale and finished with a little butter at the end. It's then garnished with crunchy croutons and a grating of pecorino cheese.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 11
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, cayenne, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and 1 cup of water and bring to a simmer.
- Add the broccoli and simmer until the potatoes and broccoli are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the kale and continue to cook until the kale is tender, about 5 minutes. Remove from the heat, and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Reheat the soup if necessary. Off the heat, swirl in the butter until it is melted. Adjust the consistency with water and seasoning with salt and pepper as needed.
- Serve hot sprinkled with croutons and grated Pecorino.
BROCCOLI SOUP
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
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.
ATKINS FRIENDLY BROCCOLI CHEDDAR SOUP
I noticed that there are not very many Atkins recipes here on JAP.. So here is one of my favs. I have modified a recipe to make it Atkins friendly and oh so yummy!!! So enjoy, and eat up!!!
Provided by ashley gore
Categories Other Appetizers
Time 55m
Number Of Ingredients 9
Steps:
- 1. Saute onion and garlic in butter until onion is soft.
- 2. Add chicken broth, salt, pepper, and broccoli. Bring to a boil, cover and simmer 45 mins or until broccoli is soft.
- 3. Next, add heavy cream... then add the shredded cheddar. Mix well, if you would like to thicken it up turn up the heat and add a tablespoon of cornstarch. Stir constantly for a few minutes. Still not thick enough? Add another tablespoon or so to reach desired consistency.
CREAM OF BROCCOLI SOUP WITH ROASTED GARLIC CROSTINI
Provided by Robin Miller : Food Network
Time 23m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Arrange bread slices on a baking sheet. Bake for 6 minutes, until toasted.
- Meanwhile, in a large stock pot, heat olive oil over medium heat. Add onion, celery, garlic, carrot, and broccoli. Pour broth over vegetables and increase the heat to high. Bring to a boil, reduce heat to medium and simmer 5 minutes. Using an immersion blender, puree until smooth or you can use a blender. Add milk and simmer 1 minute to heat through. Puree again. Season, to taste, with salt and pepper. Using a fork, mash garlic cloves with a pinch each of salt and black pepper, making a thick paste. Spread mixture on toasted bread and serve with soup.
BROCCOLI SOUP
Steps:
- In a medium-size saucepan, over medium heat, add the garlic, shallots, leeks, onion and thyme. Sweat in the butter until fragrant.
- Add the broccoli stem slices and saute until softened.
- Pour in the chicken stock and bay leaf and simmer for about 20 minutes.
- In the meantime, blanch the broccoli tips in a pot of boiling water over medium heat until bright green. Remove the tips from the water and "shock" in a bowl of iced water.
- Drain the green tips and puree in a blender. Set aside.
- Puree the soup in a blender and strain through a fine chinoise into a large serving bowl.
- Add the green tip puree and season with salt and pepper, to taste.
- Serve piping hot.
CREAMY BROCCOLI SOUP
This is one of the best formulas for a creamy, savory broccoli soup - and it doesn't include any cream. Borrowing from the concept of using coconut water to provide the kind of richness that is reminiscent of bone broth in Yi Jun Loh's ingeniously vegan Malaysian ABC soup, this simple green elixir starts with a base of umami-loaded vegetables seared in olive oil then braised in coconut water. With silken tofu providing creaminess, this verdant, vegetable-powered soup can be pleasurably contrasted, in flavor and in temperature, with an optional dollop of sweet, cool ricotta. (If you're keeping this vegan, you'll still have plenty of creamy richness even if you leave the ricotta out.)
Provided by Eric Kim
Categories dinner, lunch, weeknight, soups and stews, appetizer, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cut off the broccoli stems, then cut the stems into 1-inch-thick slices. Separate the florets into small pieces. Reserve the stems and florets separately.
- Heat a large Dutch oven or pot over medium-high and add the olive oil. Stir in the onion, carrot, tomato, sweet potato and the broccoli stems, spread in an even layer and season generously with salt and pepper. Let the vegetables on the bottom sear without stirring until lightly browned, 10 to 15 minutes.
- Add the garlic powder and stir with a wooden spoon to hydrate the spice in the fat and continue cooking for another minute or so. The tomato will start to break down and get jammy.
- Add the coconut water, raise the heat to high and bring the soup to a boil. Cover, lower the heat to keep the soup at a gentle boil and continue cooking until all of the vegetables are mostly softened and the stock is imbued with savory flavor, about 10 minutes. For a creamier texture, remove the broccoli stems to snack on or discard; for more broccoli flavor (and roughage), leave the stems in.
- Stir in the broccoli florets and tofu, raise the heat to high and bring the soup to a boil. Cover and cook until a paring knife easily cuts the stem part of a broccoli floret, 8 to 10 minutes.
- Carefully ladle the contents of the pot into a blender and blend until smooth. Taste and add salt and pepper as needed, then add more coconut water or water to thin out the soup to your desired thickness.
- Serve hot in shallow bowls, each serving dolloped with a spoonful of fridge-cold ricotta, if using, and lightly drizzled with extra-virgin olive oil and sprinkled with herbs, if desired.
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