BROCCOLI BISQUE
Make and share this Broccoli Bisque recipe from Food.com.
Provided by Barb in WNY
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 260.9, Fat 20.6, SaturatedFat 12.3, Cholesterol 65.4, Sodium 982.5, Carbohydrate 14.2, Fiber 2.8, Sugar 3.4, Protein 7.3
ELEGANT BROCCOLI BISQUE
This was nice straight from "Vegan Vittles", but I've tweaked it to make this creamy, light-green soup truly irresistable. My whole family (little bro included!) enjoys this in fall or winter weather.
Provided by White Rose Child
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 185.1, Fat 5.2, SaturatedFat 0.6, Sodium 221.5, Carbohydrate 29.5, Fiber 5.5, Sugar 3.3, Protein 8
BROCCOLI ELEGANT
I found this recipe in the newspaper recently and made for supper the other night. Huge hit as it had the broccoli my husband loves and the stuffing my kids like.
Provided by marykaia
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Grease a 13x9 inch baking dish.
- Combine water and 3 tablespoons butter in a large saucepan. Bring to a boil; remove from heat. Stir in stuffing mix and let stand 5 minutes.
- Spoon stuffing around the edge of baking dish, leaving a well in the center. Arrange broccoli spears in well.
- Melt remaining 2 tablespoons butter in a saucepan over medium-low heat. Add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Add bouillon.
- Add milk gradually, stirring constantly. Whisk in cream cheese and salt, mixing until smooth. Stir in onion. Pour sauce over broccoli. Sprinkle with cheddar and paprika.
- Cover with foil and bake 35 minutes. Remove foil and bake 10 minutes longer.
BROCCOLI BISQUE
I love vegetable soups. I save all types of greens that others might discard, clean, cut, blanch and then freeze the pieces until I feel it is a "soup day" and take them out when needed. This recipe uses the broccoli florettes, peeled and chopped stems and cauliflower greens (if I have them) but I have made this with frozen...
Provided by Susan Pagano
Categories Vegetable Soup
Time 40m
Number Of Ingredients 10
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.
LOW FAT BROCCOLI BISQUE
Make and share this Low Fat Broccoli Bisque recipe from Food.com.
Provided by Smiling in Texas
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
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.
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