Broccoli Apple And Peanut Soup Food

PEANUT BUTTER BROCCOLINI

Steps:

• Preheat the oven to 400 degrees F.
• Lay out the broccolini on a baking sheet and drizzle with the olive oil. Roast until tender and beginning to brown, about 15 minutes.
• Meanwhile, add the peanut butter, soy sauce, honey, sesame oil, garlic and crushed red pepper to a small bowl and whisk to combine.
• Transfer the broccolini to a serving platter and drizzle with the sauce. Top with the crushed peanuts, sriracha and cilantro. Serve with lime wedges.

THE BEST BROCCOLI-CHEDDAR SOUP

Steps:

• Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
• Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
• Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
• Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

BROCCOLI, APPLE AND PEANUT SOUP

Steps:

• Heat oil in soup pot. Add onions and saute over med-low until translucent. Add the garlic and carrots and continue to saute until the onions are golden.
• Add water with bouillon cubes, apples and curry powder. Bring to rapid simmer, then lower heat. Cover and simmer gently for 15 minutes, or until carrots and apple are tender. Remove from heat.
• Transfer the solid ingredients from the soup to a food processor with a slotted spoon. Process until just coarsely pureed, leaving plenty of chunks of carrot.
• Stir the puree back into the soup pot.
• Add peanut butter to soup, about half at a time, whisking in until completely blended with the stock. Return to very low heat.
• Steam the broccoli in a saucepan with about 1/4 cup water, covered, for 5 minutes, or until tender-crisp to your liking. Stir into soup.
• If soup is too thick, add enough additional stock or water to acheive a medium-thick consistency.
• Add the lemon juice, then season with salt and pepper.
• Serve at once, topping with peanuts if desired.

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.
• Copyright 2003 Television Food Network, G.P. All rights reserved
• Optional toppings: shaved Parmesan, shredded cheddar or crumbled bacon .

GINGER PEANUT SOUP

Steps:

• In a large soup pot, saute the broccoli, cauliflower, onions, ginger, garlic, cayenne, salt, and pepper in oil on medium heat until vegetables are tender.
• Add the stock, tomatoes, and peanut butter.
• Reduce heat and simmer for 20 minutes, stirring occasionally.

BROCCOLI, APPLE, AND PEANUT SOUP

Steps:

• Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until translucent. Add the garlic and carrots and continue to sauté until the onions are golden.
• Add the water with bouillon cubes, apples, and curry powder. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, or until the carrots and apple are tender. Remove from the heat.
• Transfer the solid ingredients to a food processor with a slotted spoon. Process until just coarsely pureed, leaving plenty of chunks of carrot. Stir the puree back into the soup pot. Or insert an immersion blender into the pot and process until coarsely pureed.
• Add the peanut butter to the soup, about half at a time, whisking in until completely blended with the stock. Return to very low heat.
• Steam the broccoli in a saucepan with about 1/4 cup water, covered, for 5 minutes, or until brightly colored and tender-crisp to your liking. Stir into the soup.
• If the soup is too thick, add enough stock or water to achieve a medium-thick consistency. Add the lemon juice, then season with salt and pepper. Serve at once, passing around chopped peanuts for topping, if desired.
• Per serving:
• Calories: 250
• Total fat: 16g
• Protein: 10g
• Fiber: 6g
• Carbohydrate: 22g
• Cholesterol: 0mg
• Sodium: 76mg

BROCCOLI APPLE SOUP

Steps:

• Heat oil in large pot with lid.
• Add broccoli, thyme, onion, apple and celery.
• Cover and cook over low heat 10 minutes.
• Add stock and pepper, cook 30 minutes more.
• Remove from heat and cool slightly.
• Puree 1 cup at a time in blender or food processor.
• Serve hot or chilled, garnished with a dollop of yogurt and sprinkling of minced parsley. Makes 5 1/2 cups.