CROUTON-TOPPED BROCCOLI
"We love this dish-even my children are crazy for it! It goes great with any meat and can easily be doubled," writes Kathy Fry of Brockville, Ontario.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Place broccoli and water in a microwave-safe 2-qt. dish. Cover and microwave on high for 6-8 minutes or until tender; drain. , Stir in the soup, cheeses and milk. Cover and microwave for 2 minutes or until cheeses are melted. Sprinkle with croutons.
Nutrition Facts : Calories 217 calories, Fat 13g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 706mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 10g protein.
EMERIL'S BROCCOLI AND CHEESE SOUP WITH CROUTONS
I love Emeril because he almost never lets me down. This recipe came from an episode of Emeril Live. I usually use fresh broccoli, and roast it just until it browns up around the edges. I also add about 1/2 teaspoon of Essence of Emeril along with the thyme and nutmeg.
Provided by DungeonDeb
Categories < 60 Mins
Time 40m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
- Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)
- Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons butter, stirring to blend.
- Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.
- Croutons:
- 1 cup 1/2 to 3/4-inch cubed French bread
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon Essence or Creole seasoning, recipe follows
- Preheat the oven to 400 degrees F. Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving.
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
BROCCOLI POTATO SOUP WITH PARMESAN CROUTONS
Categories Soup/Stew Cheese Potato Vegetable Vegetarian Quick & Easy Parmesan Broccoli Winter Gourmet
Yield Makes about 8 cups, serving 4
Number Of Ingredients 7
Steps:
- Peel potatoes and cut into 1-inch pieces. In a 4-quart saucepan boil potatoes, garlic, and water, skimming froth, until potatoes, are very tender, about 15 minutes.
- Set broiler rack about 1 inch from heat and preheat broiler.
- While potatoes are boiling, in a bowl sprinkle bread with oil and salt to taste and toss. On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half of Parmesan. Broil bread until Parmesan is melted, about 1 minute.
- Transfer potatoes with a slotted spoon to a bowl, reserving cooking liquid in pan, and with a potato masher mash coarse. Stir potatoes and broccoli into reserved cooking liquid and simmer, partially covered, stirring occasionally, until broccoli is tender, about 5 minutes. Stir in remaining Parmesan and salt and pepper to taste.
- Serve soup with croutons.
CREAMY TOMATO CHEESE SOUP WITH CROUTONS
COMFORT FOOD!! Have this special soup anytime of the year. Combine with a sandwich for a meal! The flavor of the tomatoes and cheese, along with the croutons is superb! To get full flavor do use the can of stewed tomatoes. Quick and Easy!!!
Provided by Seasoned Cook
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, mix stewed tomatoes, tomato soup, water, sugar, salt and pepper. Bring to a boil and let simmer for 5 minutes.
- Stir in milk just before serving.
- Ladle soup into bowls and sprinkle with cheese. Top with croutons.
- Enjoy!
BROCCOLI SOUP WITH CRISPY CROUTONS & GOAT'S CHEESE
For an ideal lunch or starter, try this warming broccoli soup
Provided by Sara Buenfeld
Categories Lunch, Snack, Soup, Supper
Time 50m
Yield Enough for 4 for lunch or 6 as a starter
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/gas 6/fan 190C. Put the bread in a bowl and add the oil and a little salt. Mix well to coat the bread, then tip onto a baking tray. Bake for 10-12 minutes until crunchy and golden.
- Meanwhile, chop the broccoli stalks and florets, but keep them separate. Melt the butter in a pan, then add the onion, broccoli stalks and nutmeg and fry for 5 minutes until soft. Add the broccoli florets and stock, then the milk. Cover and simmer gently for 8 minutes until the broccoli is tender.
- Take out about four ladles of broccoli, then blend the rest in a food processor or with a hand blender, until smooth. Return the reserved broccoli to the soup and check for seasoning. (The soup will keep in the fridge for 2 days or you can cool and freeze it and keep the croutons in a plastic food bag.)
- To serve, reheat if necessary and scatter with the croutons and goat's cheese.
Nutrition Facts : Calories 435 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 1.99 milligram of sodium
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