Elegant Broccoli Bisque Recipes

BROCCOLI ELEGANT

Steps:

• In a saucepan over medium heat, combine the water, 1/4 cup butter and the seasoning packet from stuffing mixes; bring to a boil. Remove from the heat; add stuffing crumbs and toss. Let stand for 5 minutes. , Spoon stuffing around edges of a greased 13x9-in. baking dish. Place broccoli spears in center of dish. In a saucepan over medium heat, melt remaining butter. Stir in the flour, bouillon and salt until smooth. Gradually add milk, stirring constantly; bring to a boil. Cook and stir for 2 minutes or until thickened. , Add cream cheese; stir until melted. Add onions; mix well. Pour over broccoli. Cover and bake at 350° for 20-25 minutes or until heated through. Sprinkle with cheese and paprika.

ELEGANT SEAFOOD BISQUE

Steps:

• In a Dutch oven, saute onion and garlic in 3 tablespoons oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Stir in broth and bouillon. Bring to a boil. Cook and stir for 2 minutes or until thickened., Stir in the tomato sauce, juice, wine, basil, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add cream; heat through (do not boil)., Meanwhile, in a small skillet, cook shrimp and lobster in remaining oil until shrimp turn pink, about 5 minutes. Add to soup. Garnish servings with additional basil.

BROCCOLI BISQUE

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.

ELEGANT BROCCOLI

Steps:

• Place broccoli and water in a large microwave-safe bowl. Cover and microwave on high for 3-4 minutes or until tender; drain and keep warm., For sauce, in a microwave-safe bowl, combine the remaining ingredients. Cover and microwave on high for 1-2 minutes or until warmed, stirring once. Serve over broccoli.

ELEGANT BROCCOLI BISQUE

Steps:

• In a medium pot, combine the potatoes, water or stock, onion , tarragon and broccoli. (Note: If using frozen broccoli, wait 5-10 minutes before adding it.) Bring to a boil, then reduce to a simmer for 10-15 minutes, till the vegetables are tender.
• Combine the milk, almond butter, tahini, mustard and stir together well. Set aside.
• Transfer the vegetables, in batches, to a food processor and blend each batch with some of the milk mixture. Blend about 20-30 seconds, until smooth but still just chunky enough to be thick.
• Return the soup to the pot. Pour that last 1/2 cup of liquid into the food processor to rinse it out into the pot. Stir in the salt and white pepper, to taste.
• Reheat over medium-low, for five minutes or so. Serve with sandwiches, baked potatoes, or rolls with almond butter or margarine.

ELEGANT SEAFOOD BISQUE

Steps:

• Sauté minced shallots in butter until soft.
• Add the flour and stir with whisk for 5 minutes on low heat, set aside.
• Bring one quart of water to a boil and add chicken base, clams, crab, shrimp and whole pieces of salmon and cod.
• Return to boil, lower heat and simmer for 5 minutes.
• Strain the stock, reserving the seafood.
• Stir the shallot mixture into the stock.
• Add the heavy cream and half and half to the stock, bring to a simmer on low heat and cook until thickened, about 5 minutes.
• Chunk the salmon and cod and add all of the seafood back into the soup pot.
• Add the sherry and heat through, no more than 3 minutes.

BROCCOLI BISQUE (WW)

Steps:

• In large saucepan, combine chopped broccoli, broth, onion, lemon juice, garlic, pepper and 1 cup water; bring to a boil.
• Reduce heat to medium; cook, covered, 12-15 minutes, until broccoli is tender, adding more water, 1 tablespoon at a time, if liquid begins to evaporate.
• Transfer broccoli mixture to food processor; puree until smooth.
• Return broccoli mixture to saucepan; stir in milk.
• Cook over low heat, stirring frequently, until hot (do not boil).
• Just before serving, ladle soup evenly into 4 soup bowls; garnish each portion with broccoli florets if desired.
• EACH SERVING (1 1/2 CUPS) PROVIDES: 1/4 Milk, 3 1/2 Vegetables, 10 Optional Calories.
• PER SERVING: 85 Calories, 1 g Total Fat, 0 g Saturated Fat, 1 mg Cholesterol, 95 mg Sodium, 13 g Total Carbohydrate, 4 g Dietary Fiber, 7 g Protein, 146 mg Calcium; 1 points.

BROCCOLI ELEGANT

Steps:

• Preheat oven to 350°F Grease a 13x9 inch baking dish.
• Combine water and 3 tablespoons butter in a large saucepan. Bring to a boil; remove from heat. Stir in stuffing mix and let stand 5 minutes.
• Spoon stuffing around the edge of baking dish, leaving a well in the center. Arrange broccoli spears in well.
• Melt remaining 2 tablespoons butter in a saucepan over medium-low heat. Add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Add bouillon.
• Add milk gradually, stirring constantly. Whisk in cream cheese and salt, mixing until smooth. Stir in onion. Pour sauce over broccoli. Sprinkle with cheddar and paprika.
• Cover with foil and bake 35 minutes. Remove foil and bake 10 minutes longer.

LOW FAT BROCCOLI BISQUE

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.