Post by chief_cook2 on Jul 10, 2005 6:39:49 GMT -6
Cream of Broccoli Soup
Recipe By : Internet
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
2 tablespoons olive oil
1 medium yellow onion -- chopped
2 stalks celery -- chopped
5 large garlic cloves -- chopped
2 large broccoli stalks -- flowerets removed
and reserved -- stems chopped
1/2 cup flour
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon freshly grated nutmeg
2 cups chicken stock
1 cup Madeira
4 cups half and half
In a large soup pot, heat the butter and olive oil over medium heat, and
in them saute the onion, celery, garlic, and broccoli stem until the onion
is transluscent, about 5 minutes.
Stir in the flour, salt, black pepper, cayenne pepper, thyme, rosemary,
and nutmeg and cook a few minutes more, stirring frequently.
Add the chicken stock, Madeira, and 4 or 5 of the broccoli flowerets,
and stir to mix well. Bring the soup to a boil, then reduce the heat and
simmer, stirring occasionally, until the vegetables are very soft, about
30 minutes.
While the soup is simmering, steam the remaining broccoli flowerets
over boiling water until bright green and crisp tender, 7-10 minutes.
Immediately remove the flowerets from the steam and submerge in an ice
water bath or place under very cold running water until cool to the touch.
Drain and set aside.
Once the vegetables in the soup are very soft, remove it from the heat
and puree it, until VERY smooth.
Return the pot to the heat and add the half and half, stirring well.
Simmer the soup, stirring occasionally, for another 10 minutes.
Just before serving, add the steamed broccoli flowerets and a pinch more
of each of the herbs and a dash of Madeira, if desired. Serve in heated
bowls.
---------- Recipe via Meal-Master (tm) v8.01
Title: Cream of Broccoli Soup
Yield: 10 servings
1 ea Bunch of Broccoli
4 c Chicken Broth
1/4 c Butter
1/2 ts Marjoram
2 ea Onions
1/2 ts Thyme
2 c Chopped Celery
1 x Salt and Pepper
1 ea Garlic Clove
1 x Almond Slivers
1/2 c Flour
1 x Chopped Tomato
4c Milk
Trim broccoli and cut into one-half inch thick slices. Steam in salted
water until tender. In large sauce pan, melt butter and saute onions,
celery and garlic until brown. Stir flour gradually into butter mixture.
Add milk slowly, then add chicken broth and herbs. Stir over low heat
until soup thickens and boils. Add broccoli, salt and pepper. Serve hot.
Top with almond slivers or chopped tomato, if desired.
Recipe By : Internet
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
2 tablespoons olive oil
1 medium yellow onion -- chopped
2 stalks celery -- chopped
5 large garlic cloves -- chopped
2 large broccoli stalks -- flowerets removed
and reserved -- stems chopped
1/2 cup flour
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon freshly grated nutmeg
2 cups chicken stock
1 cup Madeira
4 cups half and half
In a large soup pot, heat the butter and olive oil over medium heat, and
in them saute the onion, celery, garlic, and broccoli stem until the onion
is transluscent, about 5 minutes.
Stir in the flour, salt, black pepper, cayenne pepper, thyme, rosemary,
and nutmeg and cook a few minutes more, stirring frequently.
Add the chicken stock, Madeira, and 4 or 5 of the broccoli flowerets,
and stir to mix well. Bring the soup to a boil, then reduce the heat and
simmer, stirring occasionally, until the vegetables are very soft, about
30 minutes.
While the soup is simmering, steam the remaining broccoli flowerets
over boiling water until bright green and crisp tender, 7-10 minutes.
Immediately remove the flowerets from the steam and submerge in an ice
water bath or place under very cold running water until cool to the touch.
Drain and set aside.
Once the vegetables in the soup are very soft, remove it from the heat
and puree it, until VERY smooth.
Return the pot to the heat and add the half and half, stirring well.
Simmer the soup, stirring occasionally, for another 10 minutes.
Just before serving, add the steamed broccoli flowerets and a pinch more
of each of the herbs and a dash of Madeira, if desired. Serve in heated
bowls.
---------- Recipe via Meal-Master (tm) v8.01
Title: Cream of Broccoli Soup
Yield: 10 servings
1 ea Bunch of Broccoli
4 c Chicken Broth
1/4 c Butter
1/2 ts Marjoram
2 ea Onions
1/2 ts Thyme
2 c Chopped Celery
1 x Salt and Pepper
1 ea Garlic Clove
1 x Almond Slivers
1/2 c Flour
1 x Chopped Tomato
4c Milk
Trim broccoli and cut into one-half inch thick slices. Steam in salted
water until tender. In large sauce pan, melt butter and saute onions,
celery and garlic until brown. Stir flour gradually into butter mixture.
Add milk slowly, then add chicken broth and herbs. Stir over low heat
until soup thickens and boils. Add broccoli, salt and pepper. Serve hot.
Top with almond slivers or chopped tomato, if desired.