9 recipes found
Bring water and broccoli florets to a boil in a medium pot, then reduce the heat and cook for about 3 minutes. Drain, reserving all of the cooking liquid.
In a food processor or blender, process 1/2 of the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
In a heavy-bottomed cooking pot, melt butter or margarine. Add onion and celery and cook for 3 to 4 minutes, or until soft. Stir in flour and cook, stirring constantly for 1 to 2 minutes. Add reserved cooking liquid and bouillon granules and bring to boil, stirring constantly. Reduce the heat to medium and simmer, stirring constantly, until thickened.
Stir in milk, nutmeg, and pepper, then stir in both processed and chopped broccoli. Cook until heated through. Adjust seasonings to taste. Serve with grated Cheddar cheese.
Melt butter in a saucepan; do not brown. Add onion, potato, and broccoli; toss to coat with butter. Press parchment paper over the vegetables; this is called "sweating" and adds better flavor. Cover the pan and simmer very gently until vegetables have softened; do not brown.
Remove and discard the parchment paper. Add chicken broth and bring to a boil. Reduce the heat and simmer until vegetables are soft.
Purée with an immersion blender until smooth. Add salt, pepper, and cream. Simmer gently until heated through; do not boil or cream will curdle.
Melt butter in a large pot over medium heat. Add leeks and cook until soft and translucent, about 5 minutes. Stir in pepper, salt, and coriander.
Reserve about 1/4 cup of the smallest broccoli florets. Add remaining broccoli to the leeks and cook until bright green, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce the heat, cover, and simmer until broccoli is very tender, 10 to 15 minutes.
Purée soup with an immersion blender until smooth. Stir in reserved broccoli florets and bring to a simmer over medium-low heat, stirring often. Simmer until broccoli is tender, 5 to 7 minutes.
Remove from the heat and stir in evaporated milk. Serve hot.
Combine chicken broth, cream cheese, Cheddar cheese, butter, and onion flakes in a large pot over medium heat; cook and stir until smooth, 3 to 5 minutes. Add heavy cream and chicken; bring to a gentle simmer.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 4 to 5 minutes. Transfer to a colander to drain excess moisture.
Pour chicken broth mixture into a slow cooker; add broccoli.
Cook on Low until flavors combine, about 4 hours.
In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
Add milk and bring to a boil.
In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.
In a large saucepan, saute onion and garlic in butter or margarine over medium heat till tender.
Add broth, and bring to a boil. Reduce heat, and add noodles. Cook for 3 to 4 minutes. Stir in broccoli. Cover, and cook for 5 minutes.
Stir in milk and cheese. Heat slowly, stirring, till cheese melts. DO NOT BOIL. Serve immediately.
Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 20 minutes.
Heat oil in a heavy 4-quart pot. Add onion; cook and stir until translucent, about 5 minutes. Stir in vegetable stock, broccoli, sweet potato, and salt. Bring soup to a boil; reduce heat and simmer until broccoli and sweet potato are very tender, 15 to 20 minutes.
Remove soup from the heat. Puree with a hand-held immersion blender until smooth. Season with nutmeg, garam masala, and pepper.
Combine 1/2 cup water and cashews in a high-speed blender; puree until smooth.
Pour cashew mixture into the soup and bring to a boil.
Place 1/3 cup cooked quinoa in the center of each serving bowl; ladle soup around quinoa.
Prepare broccoli according to directions. Drain off excess water.
Add cream of mushroom soup and milk to broccoli; stir and heat thoroughly on low.
Add cheese, stirring until melted; season to taste with salt and pepper.
Melt butter in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.
In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. Add precooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.
In a blender or food processor, puree soup in batches and return to pot. Stir in half and half cream and remaining broccoli florets.
In a cup, mix flour with 1/4 cup cold water to form a thin liquid.
Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper, and stir well. Garnish with chopped parsley (or carrot curls) when serving. Serve soup hot or cold.