Stems Of Broccoli Cream Soup Food

CRAZY GOOD CREAM OF BROCCOLI SOUP

Steps:

• In med. size saucepan cook the broccoli, broth, onion and spices until broccoli stems are tender. (poke with a fork to check).
• Remove bay leaf. Puree this mixture in several small batches in your blender. Be careful! this stuff is hot. Only fill your blender half way so you don't hurt yourself and make a mess!
• Put pureed mix in a bowl, rinse out saucepan and melt the butter on. med. heat. Once melted, add the flour and whisk together (you are making a rue, like when you make a white sauce). Then add the milk.
• Once this mixture has thickened a bit, add the puree. Mix well and then serve and enjoy!

DEHYDRATOR CREAM OF BROCCOLI SOUP

Steps:

• To dry broccoli: Soak the head for 30 minutes in a solution of 1 part salt to 4 parts water first which will force any worms in the vegetable to float to the surface. Trim the broccoli head, remove any yellow bud clusters, and cut the florets from the stems. If desired, peel the tough outer skin from the stems with a vegetable peeler and cut the stems crosswise into 1/2-inch pieces. Water-boil blanch the broccoli stems for 2 to 3 minutes or steam-blanch for 3-5 minutes. Dry the florets and stems separately. Broccoli leaves can also be dried, then pulverized and used as a flavoring agent, much like celery powder. Dry for 8 to 10 hours in dehydrator.
• In a soup kettle, combine the first 9 ingredients with the chicken stock and the water. Let sit for at least 1 hour to rehydrate.
• Bring the mixture to a boil, reduce the heat to low, and simmer the soup, adding a little more water if necessary, for 30 minutes until the vegetables are tender. (If desired, let the soup cool and puree half of it to achieve a smoother consistency. Add the puree back to the kettle).
• In a small bowl, stir together the milk, heavy cream, and flour until smooth. Stir in the sherry. Whisk the mixture into the hot soup base, and over low heat simmer the soup, stirring often, for 5 to 10 minutes until thick. Add additional milk if needed. Season the soup with salt and pepper, and serve.

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:

• 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.

STEMS OF BROCCOLI CREAM SOUP

Steps:

• In a medium saucepan, cook onion in butter over medium heat until softened.
• Add stems and broth, cover and continue cooking until broccoli is soft (about 25 minutes) Puree in batches in blender, return to pan and stir in cream.
• Reheat soup and add pepper.
• Serve with any garnishes.