Best Broccoli Bisque Recipes

BROCCOLI AND CRAB BISQUE

Steps:

• In a large saucepan, cook the leeks, mushrooms, broccoli and garlic in butter until broccoli is crisp-tender. Stir in flour and seasonings until blended. Gradually add broth and cream., Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add cheese; stir until melted. Add crab; heat through but do not boil. Discard bay leaf before serving.

BROCCOLI BISQUE

Steps:

• Steam broccoli until tender and chop.
• In a saucepan, combine broccoli, onion, and chicken broth.
• Bring to a boil, reduce heat, and simmer 10 minutes.
• Melt butter in another saucepan.
• Add flour, salt and pepper and stir until smooth.
• Stir in the cream.
• Combine sauce and broccoli and cook over medium heat until heated through.
• Serve hot or cold.

BROCCOLI CRAB BISQUE

Steps:

• In a large saucepan, saute the leeks, mushrooms and broccoli in butter until tender. Add garlic; cook 1 minute longer. Add the flour, thyme, pepper and bay leaf; mix well. Stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Add the cheese and crab; stir until cheese is melted and soup is heated through. Discard bay leaf.

LOW FAT BROCCOLI BISQUE

Steps:

• Clean the broccoli and cauliflower, reserving 3/4 cup of the broccoli, and 3/4 cup of the cauliflower florets, chopping the rest fine.
• Saute green onios in margarine until tender.
• Stir in flour, cooking for 1 minute.
• Stir in Chicken stock, chopped broccoli and cauliflower, potatoes, chives, and basil and bring to a boil.
• Reduce heat and simmer until potatoes are tender.
• Process in food processor until smooth.
• Add milk and reserved broccoli and cauliflower florets until boiling again.
• Reduce heat and simmer until florets are crisp-tender.
• Season to taste with salt and pepper.

ELEGANT BROCCOLI BISQUE

Steps:

• In a medium pot, combine the potatoes, water or stock, onion , tarragon and broccoli. (Note: If using frozen broccoli, wait 5-10 minutes before adding it.) Bring to a boil, then reduce to a simmer for 10-15 minutes, till the vegetables are tender.
• Combine the milk, almond butter, tahini, mustard and stir together well. Set aside.
• Transfer the vegetables, in batches, to a food processor and blend each batch with some of the milk mixture. Blend about 20-30 seconds, until smooth but still just chunky enough to be thick.
• Return the soup to the pot. Pour that last 1/2 cup of liquid into the food processor to rinse it out into the pot. Stir in the salt and white pepper, to taste.
• Reheat over medium-low, for five minutes or so. Serve with sandwiches, baked potatoes, or rolls with almond butter or margarine.

VEGAN BROCCOLI AND CAULIFLOWER BISQUE

Steps:

• In a soup pot, sauté the onion and celery until translucent.
• Add the garlic and sauté for 1 minute.
• Add the oil and flour and sauté for 1 more minute.
• Slowly add the soy milk and vegetable stock, whisking continuously. Add enough stock to reach the desired thickness.
• Add the potatoes, bring to a boil, reduce the heat, and simmer.
• Add the broccoli and cauliflower florets, rosemary, sage, and salt and pepper to taste.
• Cook until the florets are tender.
• Garnish with the parsley and serve.

BROCCOLI BISQUE

Steps:

• 1. Put chopped broccoli in dutch oven (along with chopped cauliflower greens if desired).
• 2. Add stock, onion, butter, salt and pepper.
• 3. Bring to a boil and reduce heat.
• 4. Simmer, covered, for 8-10 minutes.
• 5. Puree in blender.
• 6. Stir in lime juice, sour cream and chives. Serve hot.
• 7. To serve cold, do not add in the sour cream or chives. Place pureed soup in refrigerator, covered, for 4 hours. Top with sour cream, chives and garnish with lemon slices.

BROCCOLI MUSHROOM BISQUE

Steps:

• Place all the ingredients except the cashews and pine nuts in a soup pot. Cover and simmer for 20 minutes or until the vegetables are just tender. In a food processor or high powered blender, blend two-thirds of the soup liquid and vegetables with the cashews and pine nuts until smooth and creamy. Return to the pot and reheat before serving.

BROCCOLI AND CRAB BISQUE

Steps:

• Slice broccoli stems crosswise and reserve flowerets. Peel and dice potatoes and carrots. Slice crabmeat into 1/2-inch pieces. Sauté onion in margarine until soft. Add broth (fish bouillon cubes best), broccoli stems, half of potatoes and carrots, celery, pepper, lemon juice, thyme, bay leaf, and salt. Bring to boil, reduce heat, simmer for 15 minutes or until vegetables are tender. Remove bay leaf. Purée vegetables and broth in blender. Return purée to pot. Add remaining half of diced potatoes and carrots; cook soup over low heat about 10 minutes or until vegetables are tender. Add broccoli flowerets and cook for 5-10 minutes until broccoli is tender-crisp. Add milk and crabmeat; heat but do not boil. Serve with favorite croutons, if desired. Fun Fact: On October 9, 1701 the Collegiate School of Connecticut was chartered in Old Saybrook. It moved to New Haven in 1716, and was later renamed Yale University.

BROCCOLI AND CRAB BISQUE RECIPE

Steps:

• In a large saucepan, cook the leeks, mushrooms, broccoli and garlic in butter until broccoli is crisp-tender. Stir in flour and seasonings until blended. Gradually add broth and cream.
• Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add cheese; stir until melted. Add crab; heat through but do not boil. Discard bay leaf before serving.
• Yield: 5 servings.
• Originally published as Broccoli and Crab Bisque in Bountiful Harvest Cookbook
• p51
• Nutritional Facts
• serving (1 cup) equals 303 calories, 20 g fat (12 g saturated fat), 98 mg cholesterol, 674 mg sodium, 12 g carbohydrate, 1 g fiber, 18 g protein.
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BROCCOLI BISQUE

Steps:

• 1. Place the cut broccoli in a large saucepan along with the broth, onion, butter, salt, curry powder and pepper; Bring to a boil.
• 2. Reduce heat and simmer, covered, for 8 to 12 minutes or until broccoli is just tender.
• 3. Place about 1 1/2 to 2 cups of the mixture at a time into a blender container; Cover and blend until smooth.
• 4. Pour into bowl or another large pan; Repeat with remaining mixture - BE CAREFUL. THE HOT LIQUID MAY SCALD YOU.
• 5. Stir in the lime juice.
• 6. Now you can either cover and refrigerate at least 4 hours to serve cold (great in warm weather), or you can go right ahead and serve it hot (great in cold weather).
• 7. Once ladled out, you can garnish with a thin slice of lemon, a small dollop or sour cream, and a sprinkling of chives.
• 8. NOTE: You can refrigerate unused portions for serving later, but it doesn\'t keep well for long.