Broccoli Soup Revised Down Home With The Neelys Food

BROCCOLI AND CHEDDAR SOUP

Steps:

• Melt 3 tablespoons butter in a large heavy-bottomed pot over medium heat. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes.
• Add broccoli, and season with salt and pepper. Cook, stirring occasionally, until broccoli is bright green and slightly tender, 8 to 10 minutes. Using a large cooking spoon, transfer broccoli mixture to a medium bowl and set aside.
• Heat remaining 3 tablespoons butter in the same pot over medium heat (don't worry about any remaining broccoli bits). Add flour and whisk constantly, cooking until the mixture has turned a pale golden brown, 2 to 3 minutes.
• Gradually whisk in chicken broth until no lumps remain (it'll thicken considerably at first), followed by half-and-half. Bring to a simmer and stir in cheese, nutmeg and all but 1 cup of the reserved broccoli mixture.
• Reduce heat to low and simmer until liquid has thickened and reduced by about 1/4 and the broccoli is completely tender, 25 to 30 minutes.
• Using a hand blender, purée the soup to desired consistency. (Some like to leave bits of broccoli in there. It is up to you how smooth or chunky the soup is.) Alternatively, transfer to a blender and purée to desired consistency.
• Season soup with salt and pepper, and divide among bowls. Top with remaining 1 cup broccoli, more Cheddar (if you like), and lots of freshly ground pepper.

BROCCOLI SOUP - DOWN HOME W/ THE NEELYS

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.

BROCCOLI SOUP - REVISED DOWN HOME WITH THE NEELY'S

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 blond 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.

SPENSER'S GRILLED BROCCOLI

Steps:

• Bring a large pot of salted water to a boil over medium-high heat. Add the broccoli and blanch until it turns bright green, then remove to a large bowl of ice water to shock and to stop the cooking. Drain the broccoli and dry well with paper towels. Put the broccoli into a large resealable plastic bag.
• Whisk the olive oil, red pepper flakes, Neely's Dry Rub, white wine vinegar, salt, pepper, and garlic together in a small bowl. Pour over the broccoli and seal the bag. Let marinate for 30 minutes.
• Preheat the grill to medium heat.
• Remove the broccoli from the bag, letting the excess marinade drip off. Put on the grill and cook until lightly browned and fork tender, about 4 minutes. Transfer the broccoli from the grill to a serving platter and serve.

BEST BROCCOLI SOUP

Steps:

• In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside. , In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender.