Broccoli And Parsnip Soup Recipe 365 Food

SPICY BROCCOLI SOUP

Steps:

• Wash the broccoli head and cut it into florets. Cut the stem into small pieces. Use whole broccoli, don't waste anything. Peel the parsnip and ginger and cut them into small pieces.
• Place broccoli, parsnip, and ginger in a large pot.
• Add water or vegetable broth, if using, just enough to cover the vegetables.
• Add olive oil and season with salt (add just a half teaspoon).
• Bring soup to a boil. Cover with the lid, lower the heat, and simmer for 15 minutes until vegetables are soft enough to puree.
• Take the soup off the heat. Remove a cup of the liquid and set it aside.
• Transfer the cooked vegetables into a high-speed blender and blend the soup until smooth and creamy.
• Add more reserved liquid if the soup is too dense until you achive the desired constancy.
• Add in spices - cinnamon, turmeric, and pepper. Blend the soup again, just a few pulses for spices to combine.
• Taste the soup and add more salt to taste.
• Transfer the soup back to the pot.
• Serve hot with additional toppings.

PARSNIP & BROCCOLI SOUP

Steps:

• Spray large pan and heat. Saute parsnips and onion for 5 minutes, stirring frequently.
• Add the stock and bring to a boil. Cover and reduce heat to a simmer. Cook for 10 minutes.
• Meanwhile, trim broccoli and cut into small florets. Add to pan and cook for 5 to 8 minutes, until veggies are tender.
• Let cool slightly and puree with food processor. Season with pepper to taste, add the corn and bleu cheese.
• Heat gently for about 5 minutes until corn is tender and cheese has melted.

BROCCOLI SOUP

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.

CAULIFLOWER CHEDDAR SOUP

Steps:

• In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.

POTATO AND PARSNIP SOUP

Steps:

• Heat the chicken stock in a large pan over medium heat.
• Add the parsnips, potatoes, garlic, and nutmeg. Also crumble in the extra stock cube if you're using it.
• Allow to simmer for about 10 minutes. Add the onion and simmer for a further 5 minutes.
• Blend it all in a food processor until smooth.
• Return to the pan, stir in the cream and heat through.
• Serve in warmed bowls.

PARSNIP SOUP WITH PARSLEY CREAM

Steps:

• Heat the oil in a saucepan and fry the onion until soft but not coloured. Stir in the parsnips, bay leaves, milk and stock, bring to the boil and simmer gently until the parsnip is very soft. Remove the bay leaves and drain off, but reserve, the liquid. Whizz the parsnips in a blender, adding a little of the cooking liquid at a time until smooth. Keep adding liquid until you reach a lovely soup consistency that's not too thick.
• For the parsley purée and cream, blanch the parsley in boiling salted water for 30 secs, then refresh in ice water - this keeps the green colour. Repeat this twice. Bring the double cream to the boil. Squeeze out any water from the parsley, then whizz in a clean blender, slowly adding the hot cream until it's as smooth as you can get it. Cool. Fold a little of the parsley purée through the whipped cream until nice and green. Season and chill. Keep the remaining purée for serving.
• For the garnish, blanch the parsnip cubes in boiling water for 2 mins, then drain. Heat the olive oil in a pan, and fry the cubes until golden. Keep warm.
• To serve, reheat the parsnip soup and season to taste. Place a little of the parsley purée into each of 6 shallow soup bowls, followed by the soup, a spoonful of the parsley whipped cream and some fried parsnip cubes.

BROCCOLI AND PARSNIP SOUP RECIPE - (3.6/5)

Steps:

• Cut off and discard tough lower third of broccoli stems, then peel remaining stem and cut into 1/2-inch-thick slices. Cut remaining broccoli into 2-inch-wide florets. Bring water to a boil in a 4-quart heavy pot, then add broccoli and 1 teaspoon salt and boil, uncovered, until broccoli is just tender, about 5 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, reserving cooking water in pot, then drain broccoli. Wrap parsley, thyme, and bay leaf in a small square of cheesecloth and tie into a bundle to make a bouquet garni. Add to reserved cooking water along with parsnips, onion, and chicken broth and simmer, covered, until parsnips are very tender, 25 to 30 minutes. Discard bouquet garni and reserve 1 cup cooking liquid, then purée remaining soup with broccoli, in batches if necessary, in a blender until smooth (use caution when blending hot liquids). Transfer puréed soup to another pot and thin to desired consistency with reserved cooking liquid. Stir in pepper, nutmeg, and remaining 1/2 teaspoon salt (or to taste) and bring to a simmer over moderate heat, stirring occasionally.

BACON AND PARSNIP SOUP

Steps:

• Heat the butter and the oil in a large pan.
• Add the onion, carrot and parsnip and cook gently for 5-6 minutes until softened but not browned.
• Add the bacon and stock and bring to the boil.
• Simmer for 25-30 mins until the vegetables are completely soft.
• Puree the soup in a blender until smooth and return to the pan. You may have to do this in batches.
• Add pepper to taste, the bacon is fairly salty, so you probably won't need to add extra salt to the soup.
• Serve hot with croutons and a swirl of cream if desired.