Broccoli And Bacon Soup Recipes

Steps:

• Cook bacon in large saucepan on medium heat until crisp. Remove bacon from pan, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.
• Add onions to reserved drippings; cook and stir 8 min. or until tender. Add broth, water and potatoes; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or just until potatoes are tender. Stir in broccoli; cook 5 min. or until tender. Stir in 1/4 cup each cheese and dressing.
• Blend soup, in batches, in blender until smooth. Ladle into 4 bowls. Crumble bacon; sprinkle over soup. Top with remaining cheese and dressing.

Steps:

• Fill a 6-qt. stockpot two-thirds full with water; add salt and bring to a boil over high heat. In batches, add broccoli and cook until broccoli turns bright green, 2-3 minutes; remove with a slotted spoon., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add oil to drippings; heat over medium heat. Add garlic and pepper flakes; cook and stir until garlic is fragrant, 2-3 minutes (do not allow to brown). Add broccoli; cook until broccoli is tender, stirring occasionally. Stir in bacon; sprinkle with cheese.

Steps:

• Boil broccoli in the chicken stock in a 2 quart saucepan until fork tender.
• Take off the heat and cool, then add hollandaise mix (right out of the package) and onion before blending in a blender. Blend to a texture for your tastes.
• Add salt, pepper and thyme.
• Add bacon, heavy cream and simmer until the soup thickens.

Steps:

• Melt the butter in a large pan, then add the onion and sweat over a medium heat until soft, but not browned.
• Roughly chop half the bacon and add it to the pan along with the potato. Stir to coat everything then add the stock, boil and simmer for 10 minutes.
• Add the chopped broccoli stalk, but not the flower yet. Continue to cook for a further 5 minutes, until the potato is soft.
• Add the rest of the broccoli and simmer for 10 minutes. Stir through the milk and return to a simmer.
• Blend the soup until smooth and season to taste. To serve, grill the remainder of the bacon until crispy and crumble it on top.

Steps:

• In a large pot, cook bacon over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Increase heat to medium. Cook onion, stirring, until it begins to soften, 6 to 8 minutes.
• Add flour; cook, stirring constantly, 30 seconds. Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes. Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes. Season with salt and pepper. Serve topped with bacon.

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add onions and garlic to reserved drippings; cook 3 min. or until onions are crisp-tender, stirring frequently. Add flour; mix well. Cook 2 min. or until bubbly, stirring constantly. Gradually stir in milk, then broth.
• Add broccoli, potatoes and red pepper; cook and stir 3 to 5 min. or until thickened. Cover; simmer on medium-low heat 10 to 12 min. or just until vegetables are tender, stirring occasionally. Add cheese and sour cream; cook and stir 1 to 2 min. or until cheese is melted and mixture is well blended.
• Serve topped with bacon and tomatoes.