Recipes

[kittymomNC]

On 10/5/2014 IamMrsG said:

You're welcome, KittyMomNC. Whether to puree or not is at your discretion, of course, but I see no reason why you couldn't remove and put back in as many pieces of broccoli as you like.

Thanks so much! I'm going to the store tomorrow to pick up some broccoli!

[SeaGal]

On 10/5/2014 Snowpuppy said:

I've made it from scratch beginning with a white roux, adding vegetable and/or chicken stock and then the broccoli. If you're going to add cheese, you can do so at the very end. I know......no help!

In the mean time while you're waiting for a real recipe I'd say prepare your broccoli by steaming. You can separate the florets and chop for your soup.

If you have quite a bit I'd recommend to blanch the rest and freeze.

This is basically the recipe in the Betty Crocker cookbook I use. I make extra roux so my soup turns out thicker.

Yum, this sounds so good right now!

[Sabatini2]

On 10/5/2014 IamMrsG said:

Cream of Broccoli Soup

2 Tablespoons butter

2 Tablespoons flour

1 head (10 ounces) fresh broccoli

1 small onion, finely chopped

2 Tablespoons butter

1 quart chicken stock or broth

½ cup heavy cream, warmed

salt and pepper to taste

WITH THE: 2 Tablespoons butter; 2 Tablespoons flour

Prepare roux by melting 2 Tablespoons butter in a small saucepan, stirring in the flour and then cooking the mixture over low heat three minutes, stirring constantly. Cool

WITH THE: 1 head (10 ounces) fresh broccoli; 1 small onion, finely chopped; 2 Tablespoons butter; 1 quart chicken stock or broth; ½ cup heavy cream, warmed; salt and pepper to taste

Wash and trim broccoli; separate stocks. Reserve several florets for garnish, chop remaining into ½" pieces.

Sauté onion in remaining butter in a large saucepot until tender. Stir in broccoli, cover and cook three minutes.

Stir in stock or broth; heat to simmering. Stir in small amount into cooked roux until smooth; return mixture to saucepot, stirring until smooth. Simmer, covered, until broccoli is tender, about thirty minutes.

Remove from heat, cool slightly, puree in blender in small increments; return to saucepot. Blend in warmed cream. Season with salt and pepper as desired.

Waving at you, G!

My recipe is very similar to MrsG's, but I add chopped celery & parsnip to the onion in the sauteing step, & a minced clove of garlic. Also grate a wee bit of nutmeg in, and a splash of lemon juice to taste at the end.

Also like MrsG, I save out some florets & cook them separately, and add them to the final soup.

Guilty secret - a bit of chicken flavored Better Than Bouillon (in place of salt) perks things up, and in desperate times, sub evaporated milk for the cream. Been there, done that!

Happy soup making, everyone!

[Scooby Doo]

Cream of Broccoli and Cheese Soup

Ingredients

• 1/4 cup melted butter
• 1 clove garlic, minced
• 1/4 cup flour
• 2 cups chicken stock
• 2 cups half-and-half
• 1/2 tsp kosher salt
• 1/4 tsp white pepper
• 1/8 tsp nutmeg
• 1 cup steamed broccoli (cut into small pieces)
• 3/4 cup shredded carrots
• 2 1/2 cups sharp cheddar cheese

Instructions

1. In a large pan begin to melt butter over medium-low heat. Add minced garlic and let cook for about a minute. Whisk in flour and cook for a few minutes, just until golden brown.
2. Slowly add in chicken stock, half-and-half, kosher salt, white pepper and nutmeg. Stir together and let cook for about 5-10 minutes, stirring occasionally.
3. Add in the broccoli and carrots and let simmer for another 20 minutes.
4. Mix in cheese and stir until just combined. Serve in bread bowls or with rolls

[bettyboop33]

IamMrsG Thanks so much for the recipe, it is made and waiting for dinner. It is very good from what I sampled! I did add some garlic and a little nutmeg. This recipe is a keeper.

Sabatini2 Thanks for the reply. I did add garlic and nutmeg to MrsG's recipe and it is great flavor.

We will enjoy our dinner tonight. I am also having warm garlic bread!

KittymomNC Hope you get to try the recipe, it is really good. Post when you make it.

[bettyboop33]

ScoobyDoo I forgot to thank you also. I will keep your recipe for when I have cheese. I didn't have any and didn't feel like running to the store.

[kittymomNC]

On 10/5/2014 bettyboop33 said:

IamMrsG Thanks so much for the recipe, it is made and waiting for dinner. It is very good from what I sampled! I did add some garlic and a little nutmeg. This recipe is a keeper.

Sabatini2 Thanks for the reply. I did add garlic and nutmeg to MrsG's recipe and it is great flavor.

We will enjoy our dinner tonight. I am also having warm garlic bread!

KittymomNC Hope you get to try the recipe, it is really good. Post when you make it.

bettyboop, aren't you inviting us all to dinner? My mouth is watering!

[AnotherView2]

Thanks! My son was asking for this type of soup just recently. I will surprise him with some...

[bettyboop33]

Sorry KittymomNC I didn't see your post in time. You certainly could have come for dinner, we have plenty left. How soon can you get to Pa?

You really should make this recipe, it is a keeper.

[IamMrsG]

BettyBoop33, it's gratifying to hear you enjoyed the soup. Sharing a good recipe is a joy.

Sabatini2, I'm waving right back at you! It's good to 'see' you again. BTW, I added your suggestion about adding garlic, nutmeg and lemon juice to my saved recipe and will definitely use it next time. Thank you, Friend!