Hochbrueckner Cream Of Broccoli Soup Food

BEST CREAM OF BROCCOLI SOUP

Steps:

• Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender.
• Add broccoli and broth; cover and simmer for 10 minutes.
• Purée soup (I use a hand blender) or mash with potato masher.
• Return to heat.
• In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk.
• Stir until thick and bubbly, add to soup.
• Add cheese; stir until melted.
• Season with pepper and serve.

SIMPLE CREAM OF BROCCOLI SOUP

Steps:

• In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm.

CREAM OF BROCCOLI SOUP

Steps:

• Remove flowerets from broccoli and set aside.
• Cut stalks into 1 inch pieces.
• Heat water to boiling in a 3-quart saucepan.
• Add broccoli flowerets and stalk pieces, celery, and onion.
• Cover and heat to boiling.
• Boil about 10 minutes or until broccoli is tender (do not drain).
• Carefully place broccoli mixture in blender.
• Cover and blend on medium speed until smooth.
• Melt butter in a 3-quart saucepan.
• Stir in flour.
• Cook, stirring constantly, until mixture is smooth and bubbly. Remove from heat.
• Stir flour into broth mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Stir in broccoli mixture, salt, pepper, and nutmeg.
• Heat just to boiling.
• Stir in whipping cream. Heat just until hot (do not boil).
• Serve with cheese.

BEST CREAM OF BROCCOLI SOUP

Steps:

• Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 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. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

CREAM OF BROCCOLI SOUP

Steps:

• Melt butter in 3-quart saucepan over medium heat. Cook onion and carrots in butter about 5 minutes, stirring occasionally, until onion is tender. Stir in mustard seed, salt and pepper. Stir in broccoli, broth and water. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until broccoli is tender.
• Place one-third of the broccoli mixture in blender. Cover and blend on high speed until smooth; pour into bowl. Continue to blend in small batches until all soup is pureed.
• Return blended mixture to saucepan. Stir in lemon juice. Heat over low heat just until hot. Stir in sour cream.

SIMPLY PERFECT CREAM OF BROCCOLI SOUP

Steps:

• Bring chicken broth to a boil, then add broccoli.
• Cover and reduce heat to low.
• Cook for 5 to 7 minutes or until tender; Set aside.
• In another saucepan, melt butter over medium heat.
• Add onion and stir occasionally, for 1 to 2 minutes or until onion is tender.
• Stir in flour.
• Gradually stir in evaporated milk. Stir constantly, until mixture comes to a boil.
• Add broccoli and cook until heated thoroughly.
• Add 1 cup american or cheddar cheese, if desired.

CREAMY BROCCOLI SOUP

Steps:

• Cut off the broccoli stems, then cut the stems into 1-inch-thick slices. Separate the florets into small pieces. Reserve the stems and florets separately.
• Heat a large Dutch oven or pot over medium-high and add the olive oil. Stir in the onion, carrot, tomato, sweet potato and the broccoli stems, spread in an even layer and season generously with salt and pepper. Let the vegetables on the bottom sear without stirring until lightly browned, 10 to 15 minutes.
• Add the garlic powder and stir with a wooden spoon to hydrate the spice in the fat and continue cooking for another minute or so. The tomato will start to break down and get jammy.
• Add the coconut water, raise the heat to high and bring the soup to a boil. Cover, lower the heat to keep the soup at a gentle boil and continue cooking until all of the vegetables are mostly softened and the stock is imbued with savory flavor, about 10 minutes. For a creamier texture, remove the broccoli stems to snack on or discard; for more broccoli flavor (and roughage), leave the stems in.
• Stir in the broccoli florets and tofu, raise the heat to high and bring the soup to a boil. Cover and cook until a paring knife easily cuts the stem part of a broccoli floret, 8 to 10 minutes.
• Carefully ladle the contents of the pot into a blender and blend until smooth. Taste and add salt and pepper as needed, then add more coconut water or water to thin out the soup to your desired thickness.
• Serve hot in shallow bowls, each serving dolloped with a spoonful of fridge-cold ricotta, if using, and lightly drizzled with extra-virgin olive oil and sprinkled with herbs, if desired.

CREAM OF BROCCOLI SOUP

Steps:

• Cook broccoli, onion, and broth for 6 mins in your soup pot.
• In saucepan, melt butter, flour, and salt together.
• Add milk, cream, and nutmeg to butter/flour mixture.
• Heat to a cream sauce consistency.
• Add sauce to the broccoli mixture in soup pot.
• Serve Hot.
• ENJOY!