THE BEST BROCCOLI-CHEDDAR SOUP
This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
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.
ROASTED CHEDDAR BROCCOLI
Steps:
- Cut 1 large head broccoli into long spears. Toss with 2 tablespoons olive oil on a baking sheet; season with salt. Roast at 450 degrees F until almost tender, 15 minutes. Toss 1/2 cup breadcrumbs (preferably panko) with 1 cup grated sharp cheddar, 1 bunch sliced scallions, 1 tablespoon olive oil and a pinch of nutmeg. Sprinkle on the broccoli and roast 15 more minutes.
HOLIDAY CHEDDAR SPREAD
This cheddar spread was a hit! All the taste testers said it's the beer that makes this dip so good. This would be great to serve as an appetizer during the holidays, but would also be great at a tailgate or game night party. Yummy! Edith hails from Canada, so the recipe calls for old cheddar. In the U.S., try using a sharp...
Provided by Edith Kehoe
Categories Other Snacks
Time 15m
Number Of Ingredients 7
Steps:
- 1. In a large bowl or in food processor, combine softened cream cheese and butter until thoroughly blended.
- 2. Add pinch pepper and just enough liquid (beer, non-alcohol beer or white wine) to make the cream cheese mixture fluffy.
- 3. Add grated old Cheddar cheese and combine thoroughly. You may need to add just a bit more liquid so that it retains nice texture, but not to worry if it's a bit thick and heavy. It still tastes great!
- 4. Add onion, but combine only until blended in. If using food processor, pulse on/off a couple of times, but do not overwork or onion taste can become overwhelming.
- 5. Spoon into a bowl and sprinkle with a parsley sprig or some paprika so that it looks pretty. Remove from fridge about 20 minutes before serving. Serve with crackers.
ROASTED BROCCOLI AND CHEDDAR CHEESE DIP
This savory dip features the classic combo of earthy broccoli and rich, tangy Cheddar. Like most cheese dips it's best devoured immediately after it's prepared, while the sauce is piping hot. Be sure to use mild Cheddar in this recipe since sharp Cheddars tend to get grainy when cooked in this type of sauce.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield about 4 cups dip
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 450 degrees F.
- Toss the broccoli florets with the oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet and spread out in a single layer. Roast the broccoli until browned in parts and tender but not mushy, 15 to 20 minutes. Transfer the broccoli to a cutting board to cool. Coarsely chop the broccoli.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and stir until softened, about 2 minutes. Stir in the flour and cook until the flour is lightly browned and has a paste-like consistency, 3 to 5 minutes. Stir in the half-and-half and continue to cook, stirring frequently, until the mixture just comes to a bare simmer and has thickened to the consistency of heavy cream, 10 to 15 minutes. Turn off the heat and stir in the Cheddar and Monterey Jack until melted. Gently stir in the roasted broccoli and mustard. Season with salt and pepper.
- Transfer to a serving dish and serve with roasted potato wedges or other dippers.
WARM BROCCOLI CHEESE DIP
When my family gathers for a party, someone serves this flavorful, creamy dip. Everyone loves its zip from the jalapeno pepper and the crunch of the broccoli. -Barbara Maiol, Conyers, Georgia
Provided by Taste of Home
Categories Appetizers
Time 2h45m
Yield 5.50 cups.
Number Of Ingredients 6
Steps:
- In a 1-1/2-qt. slow cooker, combine cheese sauce and soup. Cover and cook on low for 30 minutes or until cheese is melted, stirring occasionally. Stir in the broccoli, mushrooms and jalapeno. Cover and cook on low until vegetables are tender, 2-3 hours. Serve with assorted fresh vegetables.
Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 277mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
HOLIDAY HOT CHOCOLATE
Provided by Food Network Kitchen
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 3 cups milk, 2 tablespoons light brown sugar, 1 teaspoon vanilla and a pinch of salt in a medium saucepan over medium heat, whisking, until the milk is steaming and the sugar dissolves. Gradually add 4 ounces each chopped semisweet and bittersweet chocolate, whisking until melted. Cook, whisking occasionally, until smooth. (Note: This is an extra-thick European-style hot chocolate.) Serve with mini marshmallows, peppermint sticks, whipped cream, mini chocolate chips, toasted coconut or other toppings.
ROASTED BROCCOLINI AND CHEDDAR
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Remove and discard the bottom half of the broccolini stems. Cut the broccolini stems in half or quarters lengthwise, depending on the size of the stems. Don't cut the florets--just pull them apart. Place the broccolini on a sheet pan. Drizzle 3 tablespoons of olive oil on the broccolini and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss well, making sure the broccolini is lightly coated with oil. Spread the broccolini in one layer and roast for 10 to 15 minutes, tossing once with a metal spatula, until crisp-tender.
- Meanwhile, slice the Cheddar 1/4-inch thick and break it into large crumbles. When the broccolini is ready, sprinkle the cheese on the broccolini and return to the oven for 3 to 4 minutes, until the cheese just melts. Squeeze on the lemon juice, taste for seasonings, and serve hot.
BROCCOLI-CHEDDAR DIP
Provided by Tracey Seaman
Categories Condiment/Spread Food Processor Cheese Dairy Vegetable Appetizer Picnic Super Bowl Vegetarian Quick & Easy Yogurt Cheddar Broccoli Poker/Game Night Shower Party Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 3 1/2 cups
Number Of Ingredients 8
Steps:
- In large saucepan of boiling water, cook broccoli 1 minute. Immediately drain and rinse under cold water to stop cooking. Pat dry. Transfer half of broccoli to covered container and refrigerate until ready to serve. Transfer other half to food processor and add scallions and garlic. Pulse until finely chopped, about 10 (1-second) pulses. Transfer mixture to medium bowl.
- In same processor, combine Cheddar and cream cheese and process until smooth, about 3 minutes. Return broccoli mixture to processor, add yogurt and pepper, and pulse until blended, about 15 (1-second) pulses. Transfer to large covered container and refrigerate until ready to serve. Serve dip with reserved broccoli florets and bread sticks or pretzels.
- Transportation tips:
- For simple, elegant, cooler-to-blanket serving, refrigerate the dip in a sturdy glass bowl with a lid, such as those made by Pyrex. If you'll be serving it to a large group, use two bowls for easy passing. Transport pretzels or breadsticks in their packaging and then place them in bowl at the picnic site, or transfer them at home to a Tupperware container and use that as a serving dish as well.
HOLIDAY CHEESE SPREAD
Make and share this Holiday Cheese Spread recipe from Food.com.
Provided by Tonkcats
Categories Spreads
Yield 1 batch
Number Of Ingredients 5
Steps:
- Combine all ingredients; beat until smooth.
- Use as a spread for your favorite party crackers.
Nutrition Facts : Calories 1907.8, Fat 141, SaturatedFat 88.5, Cholesterol 377.1, Sodium 9292.4, Carbohydrate 53.8, Fiber 2, Sugar 40.8, Protein 107.3
HOLIDAY BROCCOLI CHEDDAR SPREAD
I found this recipe in a Light and Tasty magazine (I think that was the one) and I've used it a few times as a healthy alternative to the heavy dips that are served at holiday parties. It's a tasty addition to any soiree as well as a great dish to double and take to a potluck! (Originally submitted my Beth Parker of Graysville, AL)
Provided by PSU Lioness
Categories Spreads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Place broccoli and water in a 1.5 qt microwave safe dish. Cover and microwave on High for 4 minutes or until crisp tender; drain.
- In a large bowl, combine the sour cream, 1/2 c cheese and soup mix.
- Gently stir in broccoli.
- Transfer to an ungreased shallow 1 qt baking dish.
- Sprinkle with remaining cheese.
- Bake, uncovered, for 20-25 minutes or until heated through and cheese on top is melted.
- Serve with pita chips.
Nutrition Facts : Calories 82.6, Fat 4.5, SaturatedFat 2.6, Cholesterol 13.5, Sodium 286.8, Carbohydrate 8.6, Fiber 1.8, Sugar 0.9, Protein 3
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