Best Cream Of Broccoli Raab Rapini Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAUSAGE, BEANS AND BROCCOLI RABE SOUP



Sausage, Beans and Broccoli Rabe Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/4 pounds Italian bulk sweet sausage
1 medium onion, chopped
1 carrot, chopped
1 large potato, peeled and chopped into small dice
2 cloves garlic, chopped
1 bay leaf
2 cans white beans, drained
Salt and pepper
4 cups chopped broccoli rabe and greens
2 quarts chicken stock
Grated Parmigiano-Reggiano or Romano, to pass at table

Steps:

  • Heat medium soup pot over medium-high heat. Add the olive oil and sausage and brown. Add veggies, bay leaf and beans. Season with salt and pepper. Cook mixture 5 minutes to begin to soften the vegetables. Add rabe and wilt. Add stock and cover pot. Raise heat and bring soup to a boil. Reduce heat to simmer and cook 15 minutes. Adjust seasonings and serve soup with grated cheese, for topping.

CREAM OF BROCCOLI SOUP



Cream of Broccoli Soup image

This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 7

1/4 cup (1/2 stick) unsalted butter
1 medium yellow onion, diced small
1/4 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1 pound broccoli, cut into florets, stems peeled and chopped
1/4 cup heavy cream
Coarse salt and ground pepper

Steps:

  • In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
  • Add flour and cook, stirring, until combined, 1 minute.
  • Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
  • Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes.
  • Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
  • Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

Nutrition Facts : Calories 268 g, Fat 18 g, Fiber 5 g, Protein 10 g, SaturatedFat 11 g

BEST CREAM OF BROCCOLI SOUP



Best Cream Of Broccoli Soup image

This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will).

Provided by Jessie A.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Time 35m

Yield 6

Number Of Ingredients 8

5 tablespoons butter, divided
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste

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.

Nutrition Facts : Calories 207.2 calories, Carbohydrate 17 g, Cholesterol 31.9 mg, Fat 12.4 g, Fiber 3.6 g, Protein 9.2 g, SaturatedFat 7.4 g, Sodium 528 mg, Sugar 7 g

CREAM OF BROCCOLI RAAB (RAPINI) SOUP



Cream of Broccoli Raab (Rapini) Soup image

I created this recipe as a way to use up the broccoli raab in my garden. i'm posting it here for safe keeping.

Provided by Yellow Lab Lover

Categories     < 30 Mins

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 onion
2 garlic cloves
1 stalk celery
2 tablespoons olive oil
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
4 cups chicken broth (i use knorr boullion cubes )
4 cups broccoli raab (washed and chopped)
3 tablespoons margarine
3 tablespoons flour
2 cups milk
cheese (to garnish)

Steps:

  • In medium sized stock pot sauté onion, garlic and celery in olive oil until tender.
  • Add broccoli raab and broth; cover and simmer for 10 minutes.
  • Remove from heat and purée soup with a hand blender. (you can use the blender for this but let the liquid cool first).
  • 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 and stir well.
  • Serve over a mound of grated cheddar or mozzarella cheese.

Nutrition Facts : Calories 192.9, Fat 14.2, SaturatedFat 3.7, Cholesterol 11.4, Sodium 621.4, Carbohydrate 9.9, Fiber 0.5, Sugar 1.4, Protein 6.7

SIMPLE CREAM OF BROCCOLI SOUP



Simple Cream of Broccoli Soup image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons butter
1/2 cup cream, heavy, light or half-n-half
1 onion, chopped
1 russet potato, peeled and chop
Nutmeg, to taste
6 cups canned chicken stock, warmed
Salt
3 cups chopped broccoli florets and stems
Pepper

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.

BROCCOLI DI RAPE AND GARLIC SOUP



Broccoli di Rape and Garlic Soup image

Provided by Barbara Kafka

Categories     Soup/Stew     Leafy Green     Pasta     Winter     Healthy     Broccoli Rabe

Yield Makes 8 cups (2 liters); 8 first-course servings

Number Of Ingredients 9

Garlic Broth
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
3/4 cup (135 g) ditalini or other small pasta shape
1 medium bunch broccoli di rape, stems cut off, yellow and wilted leaves discarded, and tops and leaves sliced across into 1/2-inch (1-cm) pieces
fresh lemon juice, to taste
freshly grated Parmesan cheese, for serving
coarse salt, to taste, optional
freshly ground black pepper, to taste, optional

Steps:

  • In a medium saucepan, combine the garlic broth, salt, and pepper. Bring to a boil. Stir in the pasta and boil for 6 minutes.
  • Stir in the broccoli di rape and return to a boil. Lower the heat and simmer until the broccoli di rape is tender, about 4 minutes. Remove from the heat and stir in the lemon juice to taste. Check the seasoning and add salt and pepper, if necessary.
  • Pass grated cheese at the table.

CREAMY BROCCOLI SOUP WITH BROCCOLI RABE



Creamy Broccoli Soup With Broccoli Rabe image

Provided by Molly O'Neill

Categories     appetizer, main course, side dish

Time 1h

Yield Four servings

Number Of Ingredients 9

8 ounces plain nonfat yogurt
2 teaspoons unsalted butter
1 medium onion, peeled and chopped
1 bunch broccoli (about 1 1/2 pounds), trimmed, stalks peeled and cut into 1/2-inch rounds
3 1/2 cups chicken broth, homemade or low-sodium canned
2 teaspoons salt
Freshly ground pepper to taste
Small pinch cayenne
4 stalks broccoli rabe, ends trimmed off

Steps:

  • Place the yogurt in a sieve lined with a paper towel. Set aside until all of the liquid has drained off, several hours or overnight in the refrigerator.
  • Melt the butter in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the broccoli stalks and florets and 3 cups of the chicken broth and bring to a boil. Reduce to a simmer, cover and cook until the broccoli is soft, about 20 minutes.
  • Place half of the broccoli and cooking liquid with half of the yogurt in a blender. Hold the top down firmly with a kitchen towel and blend until coarsely pureed. Scrape the mixture into a large saucepan and repeat with the remaining broccoli, cooking liquid and yogurt. Stir in the remaining 1/2 cup chicken broth, the salt, pepper and cayenne. Warm the soup over low heat.
  • Separate the broccoli rabe stems from the leaves. Cut the stems into 1/2-inch pieces and cut the leaves across into thin strips. Bring a medium-size pot of lightly salted water to a boil. Add the stems and blanch for 2 minutes. Remove with a slotted spoon. Add the leaves and blanch for 1 minute. Drain. Divide the soup among 4 bowls. Top with the broccoli rabe stems and then the leaves and serve immediately.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 2 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 1133 milligrams, Sugar 12 grams, TransFat 0 grams

BROCCOLI RABE (RAPINI)



Broccoli Rabe (Rapini) image

If you are a lover of veggie greens then you will enjoy this, I also add in some crushed chili flakes for heat :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb broccoli rabe (trimmed and washed)
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons fresh minced garlic
salt & freshly ground black pepper (to taste)
parmesan cheese (optional)

Steps:

  • Cut an X in the bottom of the stems and place into a large pot, cover with cold water and add in 1 tablespoon salt to the water; bring to a boil over medium-high heat.
  • Reduce heat to a low simmer and cook until tender.
  • Drain the broccoli rabe over a large colander.
  • Using a spoon push the rabe against the colander to release most of the moisture.
  • Heat oil and butter in a large skillet over medium heat.
  • Add in garlic and saute for 2 minutes.
  • Add in the broccoli rabe and saute for about 12-15 minutes or until desired doneness.
  • Season with salt and pepper.
  • Sprinkle with parmesan cheese to taste if desired.

Nutrition Facts : Calories 141.8, Fat 13.1, SaturatedFat 4.6, Cholesterol 15.3, Sodium 79.2, Carbohydrate 4.6, Fiber 3.1, Sugar 0.4, Protein 3.9

Related Topics