Broccoli Brie Soup Recipe 335 Food

CREAM OF BRIE SOUP

Steps:

• Melt the butter in a large saucepan over medium heat; cook the onions and celery until the onions are translucent, about 5 minutes. Stir in the flour, and cook for 3 minutes, stirring constantly. Gradually whisk in the chicken stock. Simmer until the celery is tender, about 20 minutes, stirring occasionally. Stir in the Brie cheese, and allow to melt for about 5 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. Heat the soup to almost simmering over medium-low heat. Pour in the cream. To serve, garnish with red and green pepper strips.

BROCCOLI / BRIE SOUP RECIPE - (3.3/5)

Steps:

• 1. Add one quarter of the broccoli to a food processor, and run the machine until the broccoli is very finely chopped. Remove the chopped broccoli to a large bowl, and repeat 3 more times until all the broccoli is finely chopped. Set aside. 2. In a large soup pot with a lid, melt the butter over medium heat. Add the onions, and season lightly with salt. Sweat, stirring often, over medium heat for 2 minutes, until the onions are just softened and fragrant. 3. Add the broccoli and garlic to the onions. Season with salt and pepper. Lower heat to low to medium-low, and cook covered for 5 minutes. 4. Remove the lid from the pot, and stir in 2 tablespoons flour, until well distributed. Cook 1 to 2 minutes, just to remove the raw flour taste, stirring continuously. 5. Add the chicken stock and the milk. Raise the heat to high until the liquid boils. Immediately reduce heat to low, cover the pot, and simmer 15 minutes. The broccoli should be completely cooked, and the soup slightly thickened. 6. Cut the rind off the brie, and cut the brie into small chunks. Add the brie and cream to the pot. Cover, and cook over the lowest heat for just 2 minutes to melt the cheese. Use a whisk to incorporate the melted cheese into the soup. Serve immediately.

BROCCOLI AND RICE SOUP

Steps:

• Cook rice medley as per package directions until just done.
• About 30 minutes.
• Do not drain.
• In a large soup pot, on medium heat, melt butter with oil.
• Add carrot/onion and saute until onion is tender.
• Add garlic and saute until just fragrant.
• Add broccoli and also saute for 5 minutes.
• Add stock and rice with liquid.
• Simmer for 20 minutes.
• Season with salt and pepper to taste.

BROCCOLI & CHEESE SOUP

Steps:

• Saute onion and celery in butter in saucepan over medium heat until tender.
• Add flour, and salt and pepper, cooking and stirring until mixture is smooth and bubbly.
• Add broth and milk (all at once), stirring constantly until mixture comes to a boil and begins to thicken.
• Add cooked broccoli (I like to steam mine then cool in cold water to preserve color), stirring until all is heated through.
• Remove from heat and stir in cheese until melted and smooth (place back on heat briefly if necessary).

EASY BROCCOLI SOUP

Steps:

• In a large deep pan heat the oil over medium and add the onion & garlic.
• Cook gently until softened for about 2-3 minutes.
• Add the potato, broccoli and stock and bring to the boil.
• Turn heat down and simmer for 20 mins until vegetables are cooked.
• Either pour into a blender and blend or use a stick blender in pan to make a smooth mixture.
• If using a blender add soup back to the pan and heat gently.
• It is at this point you can add the chopped bacon and simmer til bacon is cooked, about 15mins, then check seasoning.
• If not adding the bacon, check seasoning and add salt & pepper to taste & reheat gently.
• Serve in nice bowls with slices of french bread which have been toasted on one side, turned over and topped with either blue cheese or whatever cheese you have on hand and grilled for a few mins til melted & crispy, on the side.
• Note: cooking time does not include the extra time for the bacon addition.

BRIE SOUP

Steps:

• Sauté onions, shallots, and mushrooms in margarine for 5 minutes in a non stick skillet.
• Add 3 Tbsp sherry and chicken stock and simmer for 10 minutes.
• Add milk and cheese and stir until cheese is melted and soup begins to thicken.
• Combine cornstarch and remaining 3 Tbsp of sherry and stir into soup.
• Continue cooking until soup is thickened.
• Season with pepper and nutmeg.
• Taste; add salt if needed.

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.