posted by Maree 12-07-100 1:24 PM
Broccoli Soup
1 lb. broccoli, fresh or frozen
1 small onion, chopped
1 tsp. salt
1/4 tsp. white pepper
1 tbsp. flour
1 tsp. sweet basil, opt.
1 1/3 cup water
1 chicken bouillon cube
1 can (13 oz.) Milnot
Fresh broccoli should be washed, trimmed, and broken into small pieces. Place broccoli in a medium saucepan. Add next 7 ingredients, (everything but the Milnot). Cover and bring to boil; simmer until tender, about 10 to 15 minutes. Remove some flowerets and set aside for garnish. Puree or blend remaining broccoli, return to heat, and stir in Milnot. Heat to serving temperature.
note: asparagus, mushrooms or zucchini may be substituted for the broccoli.
Cream of Broccoli Soup
Chicken or vegetable bouillon for 7 cups of stock
2 heads of broccoli, lower portion of stems removed
2 carrots, peeled
4 stalks of celery
1 large yellow cooking onion
1/4 lb. butter
1 cup of dry white wine (See Basics)
1 medium sized potato
4 tsp. dry oregano
1 tsp. dry thyme
1 tsp. salt
2 tsp. coarse black pepper
1 pint heavy cream
In a large pot, bring 7 cups of chicken or vegetable stock to a boil. Remove one cup and reserve.
Chop vegetables into small pieces. (Save one broccoli spear to use for garnish.)
In a saute pan, melt half of the butter over medium-high heat and saute vegetables and herbs for approximately15 minutes. Add remaining butter as needed. Add wine, reduce heat to low, and let simmer for 5 minutes. Add sauteed vegetables to stock, cover with a lid, and simmer for 30 minutes.
Allow soup to cool, and then puree in a blender. Soup should have a thick and smooth consistency. After blending two thirds of the stock and vegetables, check the consistency of the blended soup. If it is too thin, drain off a cup of the remaining stock. If it is too thick, add the reserved cup of stock back into the pot. Continue to blend the remaining vegetables and stock. Add salt and pepper.
To serve, add approximately 2 tbsp. of cream per serving and re-heat. Do not let boil. Serve in warmed bowls.
Scrumptious Broccoli Chowder
4 slices bacon
1 large onion, chopped
2 Tbsp. butter
2 Tbsp. cornstarch
1 Knorr chicken bouillion cube
2 cups water
1 lb. mozzarella cheese, grated
4 cups milk
10 oz. pkg. frozen broccoli, cooked
freshly ground pepper to taste
garlic salt to taste
Fry up the bacon until crisp. While frying bacon, dissolve bouillion cube in 2 cups of hot water. Drain bacon on paper towel and pour off bacon fat from pan.
Melt butter and fry onions in same pan until translucent. Add cornstarch and mix to coat. Add chicken bouillion to pan and turn up heat. Stir constantly until smooth and thick. Transfer bouillion mixture to a soup pot. Stir in grated cheese until it is melted. Gradually add three cups of the milk and continue stirring until thickened.
Purée cooked broccoli with the remaining cup of milk. Add to chowder. Allow to thicken some more while continuously stirring. Crumble bacon and add to chowder. Add garlic salt to taste.
Serve with freshly ground pepper and croutons.