Megan Gs Broccoli Soup Food

POTATO BROCCOLI SOUP

Steps:

• Melt butter in a saucepan over medium heat. Add onion & celery. Cook until softened, 3-4 minutes. Stir in garlic and cook just until fragrant, about 30 seconds.
• Add potatoes and chicken broth. Cover and simmer 8 minutes.
• Add broccoli and cook until softened, about 5-6 minutes.
• Remove 1 cup of broccoli and potatoes and slightly chop. Set aside.
• Using a hand blender, blend remaining soup in the pot until smooth. Add cream and simmer 1 minute. Stir in reserved broccoli, potatoes, and cheeses.
• Garnish with additional cheese if desired.

BROCCOLI SOUP

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. Serve hot with Homemade Croutons.
• Preheat oven to 400 degrees F.
• Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
• Spread seasoned bread onto a sheet pan and bake for about 15 minutes.

VEGAN CREAM OF BROCCOLI SOUP

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook until light brown, about 7 minutes. Add the celery, garlic and 1/4 teaspoon pepper and cook for 5 minutes. Add the potatoes, 4 cups water and 1/2 teaspoon salt, raise the heat to high and bring to a boil. Return the heat to medium, cover and cook until the potatoes are tender, about 15 minutes. Add the broccoli, cover and cook until the broccoli is bright green, about 5 minutes.
• Transfer the soup to a blender; add the soy milk and puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the saucepan and bring to a simmer; stir in the nutritional yeast and nutmeg. Add water if needed to adjust consistency and add salt and pepper to taste.

BROCCOLI SOUP

Steps:

• In a medium-size saucepan, over medium heat, add the garlic, shallots, leeks, onion and thyme. Sweat in the butter until fragrant.
• Add the broccoli stem slices and saute until softened.
• Pour in the chicken stock and bay leaf and simmer for about 20 minutes.
• In the meantime, blanch the broccoli tips in a pot of boiling water over medium heat until bright green. Remove the tips from the water and "shock" in a bowl of iced water.
• Drain the green tips and puree in a blender. Set aside.
• Puree the soup in a blender and strain through a fine chinoise into a large serving bowl.
• Add the green tip puree and season with salt and pepper, to taste.
• Serve piping hot.

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.
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• Optional toppings: shaved Parmesan, shredded cheddar or crumbled bacon .

MEGAN G'S BROCCOLI SOUP

Steps:

• Let the broth come to a boil; add the broccoli, rice and spaghetti sauce.
• Let it simmer 10 minutes. Garnish with 1 tablespoon of grated parmesan cheese on each serving.
• You can double or triple the recipe very easily.
• ENJOY!