Does anyone know a really good Brocholi &/or Cauliflower soup recipe??!
Preferably a recipe that you have already tasted yourself and liked!
Thanks in advance!.Www@FoodAQ@Com
Thanks in advance!.Www@FoodAQ@Com
Answers:
My wife loves it when I make this one from Emeril, the smoky taste of the Gruyere cheese is great!.
Emeril's Broccoli and Gruyere Soup
3 tablespoons olive oil
1 cup onions, chopped
1/2 cup carrots, cut into rounds
1/2 cup celery, chopped
Salt
Cayenne pepper
3 cups broccoli florets
2 quarts water
Freshly ground black pepper
1 cup heavy cream
2 cups Gruyere cheese, grated
Creole seasoning (Essence), recipe follows
In a large saucepan, over medium heat, heat the olive oil!. When the oil is hot, add the onions, carrots and celery!. Season with salt and cayenne pepper!. Saute for 5 minutes, or until they begin to soften!. Add broccoli and saute for 3 more minutes!. Add water and season with salt and freshly ground black pepper!. Bring the soup to a boil, reduce heat and cover!. Simmer for 30 minutes, or until vegetables are tender!. Remove the cover, add the cream and simmer another 10 minutes!. With a hand held blender, puree the soup!. Add 1 1/2 cups of the gruyere cheese!. Stir until the cheese is melted!. Check for seasoning!. Ladle the soup into bowls and garnish with a little of the remaining Gruyere cheese and Creole seasoning!. Serve with crusty bread!.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container!.
Yield: about 2/3 cupWww@FoodAQ@Com
Emeril's Broccoli and Gruyere Soup
3 tablespoons olive oil
1 cup onions, chopped
1/2 cup carrots, cut into rounds
1/2 cup celery, chopped
Salt
Cayenne pepper
3 cups broccoli florets
2 quarts water
Freshly ground black pepper
1 cup heavy cream
2 cups Gruyere cheese, grated
Creole seasoning (Essence), recipe follows
In a large saucepan, over medium heat, heat the olive oil!. When the oil is hot, add the onions, carrots and celery!. Season with salt and cayenne pepper!. Saute for 5 minutes, or until they begin to soften!. Add broccoli and saute for 3 more minutes!. Add water and season with salt and freshly ground black pepper!. Bring the soup to a boil, reduce heat and cover!. Simmer for 30 minutes, or until vegetables are tender!. Remove the cover, add the cream and simmer another 10 minutes!. With a hand held blender, puree the soup!. Add 1 1/2 cups of the gruyere cheese!. Stir until the cheese is melted!. Check for seasoning!. Ladle the soup into bowls and garnish with a little of the remaining Gruyere cheese and Creole seasoning!. Serve with crusty bread!.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container!.
Yield: about 2/3 cupWww@FoodAQ@Com
I'm an avid soup maker but I never, well mostly never follow a recipe!. Sometimes it's about what's in the fridge in the way of vegetables and other things that have to be used up- like veggies and cooked rice of potatoes or pasta or cooked meat or seafood!.
Broc and cauli I cook a lot- I like using nutmeg and cinnamon or cumin or curry with those- it seems to go well!.
The other day in fact, I made cream of broc and cream of cauli separately (you can either blanch them and then puree them in the food processor, and heat them on the stove top with your spices and some extra water or soup stock to thin out, or you can actually make a cream base and then puree them)!. I sauteed up some small diced onions in a pot with enough oil to add flour (enough to take away the shine) to once the onions are transparent!. Then stir it and cook the flour paste and then add your broc and or cauli and soup stock, stir, and add your nutmeg, cinnamon, cumin , curry to taste etc!. (Season with salt/pepper at the very end always after you've got the flavour you're looking for)!.
For presentation, on this last one I did, I ladled the two (broc and caul) separately into the same bowl side by side and they are thick enough that they don't blend together, and then I coaxed them a bit so it looked like a ying and yang shape!. Then I added a tiny dot of each on the opposite colour soup, and a steamed floret of broc in the middle!. Or you can add a dollop of yogurt or sour cream!.
Lots of options!. Other times I add potatoes and carrots and make a stew-like' Indian dish, with curry and other spices!.
Play around with what you have in your fridge or with your spices in your spice rack and have fun with it!Www@FoodAQ@Com
Broc and cauli I cook a lot- I like using nutmeg and cinnamon or cumin or curry with those- it seems to go well!.
The other day in fact, I made cream of broc and cream of cauli separately (you can either blanch them and then puree them in the food processor, and heat them on the stove top with your spices and some extra water or soup stock to thin out, or you can actually make a cream base and then puree them)!. I sauteed up some small diced onions in a pot with enough oil to add flour (enough to take away the shine) to once the onions are transparent!. Then stir it and cook the flour paste and then add your broc and or cauli and soup stock, stir, and add your nutmeg, cinnamon, cumin , curry to taste etc!. (Season with salt/pepper at the very end always after you've got the flavour you're looking for)!.
For presentation, on this last one I did, I ladled the two (broc and caul) separately into the same bowl side by side and they are thick enough that they don't blend together, and then I coaxed them a bit so it looked like a ying and yang shape!. Then I added a tiny dot of each on the opposite colour soup, and a steamed floret of broc in the middle!. Or you can add a dollop of yogurt or sour cream!.
Lots of options!. Other times I add potatoes and carrots and make a stew-like' Indian dish, with curry and other spices!.
Play around with what you have in your fridge or with your spices in your spice rack and have fun with it!Www@FoodAQ@Com
yeah blanch or boil a cup of each broccoli and cauliflower for about three minutes and rinse in cold water i use the frozen kind
melt 2 tbsp butter or margarine add 2 tbsp flour and cook together for a few minutes
add one cup of milk (whole) and whisk on medium high heat til thick
add three more cups of milk and whisk on the same heat until thick
add slices of deli deluxe Kraft cheddar cheese torn up until melted add as many as you like until you get to the flavor you like
add the veggies and heat !. add salt and pepper to taste
enjoy!.Www@FoodAQ@Com
melt 2 tbsp butter or margarine add 2 tbsp flour and cook together for a few minutes
add one cup of milk (whole) and whisk on medium high heat til thick
add three more cups of milk and whisk on the same heat until thick
add slices of deli deluxe Kraft cheddar cheese torn up until melted add as many as you like until you get to the flavor you like
add the veggies and heat !. add salt and pepper to taste
enjoy!.Www@FoodAQ@Com
I personally did not try this soup, but 774 other people did and gave it 5 stars!.
Broccoli Cheese Soup
Submitted by: Karin Christian
Rated: 5 out of 5 by 774 members
Prep Time: 10 Minutes
Cook Time: 30 Minutes Ready In: 40 Minutes
Yields: 12 servings
"This is a creamy soup made with broccoli florets and processed cheese food, and thickened with cornstarch!."
INGREDIENTS:
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14!.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
DIRECTIONS:
1!. In a stockpot, melt butter over medium heat!. Cook onion in butter until softened!. Stir in broccoli, and cover with chicken broth!. Simmer until broccoli is tender, 10 to 15 minutes!.
2!. Reduce heat, and stir in cheese cubes until melted!. Mix in milk and garlic powder!.
3!. In a small bowl, stir cornstarch into water until dissolved!. Stir into soup; cook, stirring frequently, until thick!.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>!.!.!.
Cream of Broccoli Soup I
Submitted by: William Anatooskin
Rated: 4 out of 5 by 157 members
Prep Time: 15 Minutes
Cook Time: 25 Minutes Ready In: 40 Minutes
Yields: 6 servings
"Half of the blanched broccoli in this recipe is pureed and added to a creamy broth, while the other half is roughly chopped and folded into the soup base with a dash of nutmeg!. Serve garnished with grated cheddar cheese!."
INGREDIENTS:
4 cups water
4 cups broccoli florets
2 tablespoons margarine
1 onion, chopped
1 large stalk celery, chopped
1/3 cup all-purpose flour
2 tablespoons chicken bouillon powder
2 1/2 cups whole milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/2 cup shredded sharp Cheddar cheese
DIRECTIONS:
1!. In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes!. Drain, reserving all of the water!.
2!. In a food processor or blender, process half the cooked broccoli until fairly smooth!. Chop remaining broccoli and set aside!.
3!. In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft!. Stir in flour; cook, stirring constantly for about 1 to 2 minutes!. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly!. Reduce heat to medium; simmer, stirring constantly until thickened!.
4!. Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through!. Adjust seasonings to taste!. Serve garnished with grated cheddar cheese!.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>!.!.!.
Cauliflower-Cheese Soup
Submitted by: janiebear925
Rated: 4 out of 5 by 103 members
Prep Time: 20 Minutes
Cook Time: 25 Minutes Ready In: 45 Minutes
Yields: 4 servings
"Cooked vegetables and cheddar cheese are added to a roux-thickened milk base in this comforting soup!."
INGREDIENTS:
3/4 cup water
1 cup cauliflower, chopped
1 cup cubed potatoes
1/2 cup finely chopped celery
1/2 cup diced carrots
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
3 cups milk
salt and pepper to taste
4 ounces shredded Cheddar cheese
DIRECTIONS:
1!. In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion!. Boil for 5 to 10 minutes, or until tender!. Set aside!.
2!. Melt butter in separate saucepan over medium heat!. Stir in flour, and cook for 2 minutes!. Remove from heat, and gradually stir in milk!. Return to heat, and cook until thickened!. Stir in vegetables with cooking liquid, and season with salt and pepper!. Stir in cheese until melted, and remove from heat!.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>!.!.!.Www@FoodAQ@Com
Broccoli Cheese Soup
Submitted by: Karin Christian
Rated: 5 out of 5 by 774 members
Prep Time: 10 Minutes
Cook Time: 30 Minutes Ready In: 40 Minutes
Yields: 12 servings
"This is a creamy soup made with broccoli florets and processed cheese food, and thickened with cornstarch!."
INGREDIENTS:
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14!.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
DIRECTIONS:
1!. In a stockpot, melt butter over medium heat!. Cook onion in butter until softened!. Stir in broccoli, and cover with chicken broth!. Simmer until broccoli is tender, 10 to 15 minutes!.
2!. Reduce heat, and stir in cheese cubes until melted!. Mix in milk and garlic powder!.
3!. In a small bowl, stir cornstarch into water until dissolved!. Stir into soup; cook, stirring frequently, until thick!.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>!.!.!.
Cream of Broccoli Soup I
Submitted by: William Anatooskin
Rated: 4 out of 5 by 157 members
Prep Time: 15 Minutes
Cook Time: 25 Minutes Ready In: 40 Minutes
Yields: 6 servings
"Half of the blanched broccoli in this recipe is pureed and added to a creamy broth, while the other half is roughly chopped and folded into the soup base with a dash of nutmeg!. Serve garnished with grated cheddar cheese!."
INGREDIENTS:
4 cups water
4 cups broccoli florets
2 tablespoons margarine
1 onion, chopped
1 large stalk celery, chopped
1/3 cup all-purpose flour
2 tablespoons chicken bouillon powder
2 1/2 cups whole milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/2 cup shredded sharp Cheddar cheese
DIRECTIONS:
1!. In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes!. Drain, reserving all of the water!.
2!. In a food processor or blender, process half the cooked broccoli until fairly smooth!. Chop remaining broccoli and set aside!.
3!. In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft!. Stir in flour; cook, stirring constantly for about 1 to 2 minutes!. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly!. Reduce heat to medium; simmer, stirring constantly until thickened!.
4!. Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through!. Adjust seasonings to taste!. Serve garnished with grated cheddar cheese!.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>!.!.!.
Cauliflower-Cheese Soup
Submitted by: janiebear925
Rated: 4 out of 5 by 103 members
Prep Time: 20 Minutes
Cook Time: 25 Minutes Ready In: 45 Minutes
Yields: 4 servings
"Cooked vegetables and cheddar cheese are added to a roux-thickened milk base in this comforting soup!."
INGREDIENTS:
3/4 cup water
1 cup cauliflower, chopped
1 cup cubed potatoes
1/2 cup finely chopped celery
1/2 cup diced carrots
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
3 cups milk
salt and pepper to taste
4 ounces shredded Cheddar cheese
DIRECTIONS:
1!. In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion!. Boil for 5 to 10 minutes, or until tender!. Set aside!.
2!. Melt butter in separate saucepan over medium heat!. Stir in flour, and cook for 2 minutes!. Remove from heat, and gradually stir in milk!. Return to heat, and cook until thickened!. Stir in vegetables with cooking liquid, and season with salt and pepper!. Stir in cheese until melted, and remove from heat!.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>!.!.!.Www@FoodAQ@Com
Cook the broccoli or cauliflower until fork tender!.
Drain!.
Add to blender or food processor with enough cream or milk and veg stock to cover!.
Blend until smooth, adding more liquid to desired consistency!.
Season to taste with salt, pepper, and nutmeg!.
Serve cold, room temp, or hot!.
Top with sour cream and/or crumbled bacon and a splash of lemon if desired!.Www@FoodAQ@Com
Drain!.
Add to blender or food processor with enough cream or milk and veg stock to cover!.
Blend until smooth, adding more liquid to desired consistency!.
Season to taste with salt, pepper, and nutmeg!.
Serve cold, room temp, or hot!.
Top with sour cream and/or crumbled bacon and a splash of lemon if desired!.Www@FoodAQ@Com
Cream of brocolie potato chowder!. Use two heads of brocoli, and dice it up and cook it real nice, Boil the potatoes and cut them up!. put all in to a chicken broth and heat up!. Take out half of the vegetable stew and then puree!. After that start adding doubled cream, shredded chedder cheese, salt , pepper , and paprika!.Www@FoodAQ@Com
I've made this soup many times!. I omit the nutmeg and I blend it in the magic bullet, but you don't have to!. I also make it with skim milk instead of half and half so it's healthier!.
It's a copy of the broccoli cheese soup at panera and it is AWESOME! My husband loves it!.
http://www!.recipezaar!.com/150384Www@FoodAQ@Com
It's a copy of the broccoli cheese soup at panera and it is AWESOME! My husband loves it!.
http://www!.recipezaar!.com/150384Www@FoodAQ@Com