Aunt Kays Broccoli Soup Food

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 CHEESE SOUP

Steps:

• Melt the butter in a large Dutch oven or soup pot over medium-low heat. Add the onion, garlic, red pepper flakes, 1/4 teaspoon of the salt, and about 10 twists of black pepper.
• Stir to combine, then cover the pot and cook, stirring occasionally, until the onions have softened and are just starting to turn golden, about 8 to 10 minutes.
• Meanwhile, slice off and discard the rough bottom ends of broccoli stalks. Use a vegetable peeler to peel off the tough outer skin on the stalks, then discard those bits. Slice the stalks off and cut them into pieces about 1 to 2-inches big. Set aside.
• Working with the broccoli tops now, cut as closely to the base of the florets as you can. Slice any remaining stalks into chunks to match to the rest. Reserve the broccoli florets-we'll use them in a bit.
• Add the chunks of broccoli stalk and potato to the pot and stir. Pour in 6 cups water and the remaining 1 teaspoon salt. Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and cover the pot.
• Simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes. Meanwhile, chop the reserved florets into small pieces (I chop them all in one direction, then turn the cutting board and chop again).
• Once the potato and stalks are tender, add half of the florets to pot, stir, cover, and cook until they're bright green, about 3 to 5 minutes. Remove the pot from the heat. Working in a couple of batches (never fill your blender past the maximum fill line or it could explode!), carefully transfer several cups of the mixture-both the liquid and solids-to your stand blender. Blend until completely smooth, then transfer the mixture to a heat-proof vessel temporarily as you blend the rest. Alternatively, use an immersion blender (it just won't be as lusciously creamy). Return the purée to the pot.
• Return the pot to medium heat and add the remaining florets. Cover the pot and cook until they're bright green and easily pierced through by a fork, another 4 to 7 minutes. Add almost all 4 ounces of the grated cheddar cheese (reserve a small handful for garnish) and stir until smooth. Carefully taste (it's hot) and stir in more cheese if you'd like more indulgent flavor/creamy texture, more salt for more overall flavor, and/or more black pepper for kick.
• Divide the soup into bowls and top with a sprinkle of cheese, plus some thinly sliced chives and/or red pepper flakes, if desired. Leftover soup keeps well in the refrigerator for up to 4 days (though the color darkens a bit with time). I haven't tried freezing this soup but suspect it will work fine-please let us know in the comments if you do.

EASY BROCCOLI CHEESE SOUP

Steps:

• Melt butter in a large pot over medium high heat. Add onion and garlic, saute for 2 minutes until onion is softened.
• Add broth/ water, broccoli, potato, salt and pepper. Bring to simmer, then place the lid on, turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.
• Turn stove off (but leave on stove). Puree using a stick blender until smooth (Note 2).
• Stir in cream, then add cheese a handful at a time, stirring in between to melt.
• Taste and add more salt if desired.
• Ladle into bowls. Drizzle with cream and top with extra grated cheese, if desired.

EASY BUT ELEGANT BROCCOLI SOUP

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.

BROCCOLI SOUP

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.
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• Optional toppings: shaved Parmesan, shredded cheddar or crumbled bacon .

AUNT KAY'S BROCCOLI SOUP

Steps:

• Saute till tender onion in oleo.
• Add next 5 ingredients, bring to a boil.
• Add noodles, cook a few minutes.
• Add remaining ingredients, cook until broccoli is done and cheese is melted.
• Good to freeze.

BROCCOLI SOUP

Steps:

• Reserve several broccoli florets for garnish.
• Take the rest of the broccoli, the potato, garlic, the stock, a heavy pinch of salt and place all into a large pot over high heat.
• Bring to a simmer and cook until the vegetables are soft, 20 minutes or so.
• Meanwhile, cook the reserved florets in a little salted water until just done and still bright green.
• Drain and set aside for service.
• At this point add the curry powder, if using.
• If not, transfer the vegetables to a blender or food processor (or use an imersion blender- I love mine!) and puree the vegetables with some of the stock until well pureed.
• Return to the pot.
• Taste, adjust for salt and pepper.
• Add the cream or yogurt, stir to combine, heat to serving temperature.
• Serve by spooning into bowls or cups, put a few drops of cream or yogurt in the center to decorate, and place a few of the reserved broccoli florets on top for garnish.

AUNT KAY'S PORK CHOPS CASSEROLE

Steps:

• Line a 9" x 13" pan with cooking foil, shiny side in; spray with cooking spray lightly.
• Place 4 to 6 medium sized chops inside; season with salt and pepper.
• Top in 3rds: Make 2 cups instant rice to fill one-third, center third is a can of drained baby green peas, last third place 4 medium peeled and cut-up potatoes.
• Chop one small onion over all.
• Dollop margarine in small chunks over top.
• Season with salt and pepper again.
• Roll up excess foil to seal casserole on top and ends.
• Bake at 350 degrees Fahrenheit for 1-1/2 hours.
• Yummy Casserole!
• Instead of the green peas I have used green beans or corn before to change the flavor on the chops, but I like the peas best!