BROCCOLI CHOWDER WITH CHEDDAR TOASTS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes. Add the onion, garlic and celery seed and cook until soft, about 4 minutes. Scatter the flour over the mixture and stir to coat. Gradually add the broth and the milk, whisking until smooth.
- Add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes. Add the broccoli florets and season with 1/2 teaspoon salt. Continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
- Meanwhile, position a rack in the upper part of the oven and preheat the broiler to high. Spread the mustard on each piece of baguette and top with a cheddar slice. Place on a baking sheet and broil until the cheese melts; serve with the soup.
BROCCOLI AND CARROT CHOWDER
"My family loves this tasty, satisfying soup made from a recipe that I developed myself," says field editor Esther Shank of Harrisonburg, Virginia.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Add 3 cups milk, bouillon, Worcestershire sauce, salt and pepper. , In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese just until melted.
Nutrition Facts : Calories 233 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 838mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 6g fiber), Protein 15g protein.
BROCCOLI CHOWDER
Soup du jour? Try this creamy broccoli soup on a chilly day to warm the hearts of your loved ones.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 4-quart Dutch oven over high heat, stirring occasionally and breaking up broccoli with fork.
- Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender.
- Stir in cheese. Cover and simmer about 5 minutes, stirring occasionally, just until cheese is melted.
Nutrition Facts : Calories 198.6, Carbohydrate 22.1 g, Cholesterol 25.7 mg, Fat 1/2, Fiber 2.0 g, Protein 10.8 g, SaturatedFat 5.0 g, ServingSize 1 Serving, Sodium 732.2 mg, Sugar 4.9 g, TransFat 0 g
SECOND BABY FOOD: CARROTS AND BROCCOLI
This is a great combination for growing babies (6-9 months or older). You can mix up the veggies with what's in season or what you have around the house. I like to use green beans instead of broccoli sometimes. I make sure I label my zip-top bag with the date I made it! Make some on a free night to use for a few weeks!
Provided by Brenda Michelle Ratliff
Categories 100+ Everyday Cooking Recipes
Time 2h30m
Yield 12
Number Of Ingredients 4
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots and broccoli, cover, and steam until tender, about 20 minutes.
- Place carrots, broccoli, breast milk, and water in a blender or food processor and blend until creamy. Strain the mixture through a fine-mesh sieve to remove any lumps.
- Spread carrot-broccoli mixture into an ice cube tray, cover with plastic wrap, and freeze until solid, 2 to 3 hours. Transfer frozen cubes to a resealable plastic bag and store in the freezer.
- To serve, heat cubes in the microwave until warm but not hot, about 30 seconds. Stir thoroughly.
Nutrition Facts : Calories 21.5 calories, Carbohydrate 3.9 g, Cholesterol 1.4 mg, Fat 0.6 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 22.5 mg, Sugar 2 g
BROCCOLI CHOWDER
Sue Call of Beech Grove, Indiana serves this comforting soup on chilly stay-at-home evenings. Nutmeg seasons the light creamy broth that's chock-full of tender broccoli florets and diced potatoes.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender., Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 200 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 561mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
BROCCOLI-CHICKEN CHOWDER
A hearty dinner ready in 30 minutes! Enjoy this cheesy chicken chowder made with frozen broccoli florets.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Cook broccoli as directed on package. Drain.
- Meanwhile, in 4-quart saucepan, melt butter over medium heat. Add celery, carrot, onion and thyme; cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in flour until well blended. Add milk and broth; cook until mixture boils and thickens, stirring constantly.
- Stir in chicken and cooked broccoli; simmer about 5 minutes, stirring occasionally, until hot. Add cheese; stir until melted.
Nutrition Facts : Calories 400, Carbohydrate 17 g, Cholesterol 95 mg, Fat 2, Fiber 2 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 8 g
BROCCOLI AND CARROT STIR FRY
A simple and healthy side dish that will go well with any meal. It's also quick and easy to make! Broccoli, carrots, and seasonings are stir-fried to perfection.
Provided by Chelsea
Categories World Cuisine Recipes Asian Chinese
Time 26m
Yield 5
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain.
- Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain.
- Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well.
- Heat peanut oil in a wok or large skillet over high heat; saute broccoli and carrots for 2 minutes. Add cornstarch mixture; cook and stir until vegetables are coated evenly, 1 to 2 minutes.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 8.4 g, Cholesterol 0.1 mg, Fat 5.8 g, Fiber 2.9 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 147.3 mg, Sugar 2.4 g
BROCCOLI CHOWDER WITH CORN AND BACON
Broccoli enhances this healthy soup with crunch, while a bit of bacon lends a salty richness.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a large pot, cook bacon over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Increase heat to medium. Cook onion, stirring, until it begins to soften, 6 to 8 minutes.
- Add flour; cook, stirring constantly, 30 seconds. Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes. Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes. Season with salt and pepper. Serve topped with bacon.
Nutrition Facts : Calories 264 g, Fat 6 g, Fiber 5 g, Protein 14 g
BROCCOLI/CARROT SOUP
Have always loved raw broccoli and disliked it cooked. Some time ago my digestive system screamed, "no more raw", so I came up with this recipe. Now the scream is "more,more"! Do not be dismayed by length of instructions...really very easy.
Provided by Happy Harry 2
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare broccoli using peeled stalks.
- Cut into small pieces.
- Peel& cut carrots into small coin-size pieces.
- Steam both vegetables until fork tender.
- Place steamed vegetables into blender.
- Add 1/2 warmed broth.
- Liquefy, being careful not to overflow.
- Remove to large pot with lid.
- Add remaining broth,half& half,milk,hot sauce,cheese,and salt to blender.
- Liquefy.
- Add to soup in pot.
- Stir to combine.
- Peel& dice potato.
- Place with filtered water in saucepan.
- Bring to boil, turn down to simmer until fork tender.
- Do not overcook.
- Strain, saving potato water.
- Set potatoes aside.
- Add potato water to thicken soup, if desired.
- Blend well and reheat.
- Serve hot with potatoes.
- Add pepper to taste.
CHEESY BROCCOLI CHOWDER
Make and share this Cheesy Broccoli Chowder recipe from Food.com.
Provided by mmlwjr
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt margarine in a saucepan, add onion, celery & carrot,cook until softened, about 3 min.
- Add flour & mustard, cook stirring for a minute or two.
- 'Stir in broth & broccoli, bring to a boil.
- Simmer covered, stirring occasionally until broccoli & veggies are tender, about 10 min.
- Place broccoli mixture in a blender & process until smooth.
- Return to pan & stir in milk.
- Bring to a boil over medium heat.
- Add cheese, stir just until melted.
Nutrition Facts : Calories 438.6, Fat 30.1, SaturatedFat 15.9, Cholesterol 76.4, Sodium 909, Carbohydrate 19.8, Fiber 3.4, Sugar 3.9, Protein 24
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