Broccoli And Brie Soup Recipes

Steps:

• 1. Add one quarter of the broccoli to a food processor, and run the machine until the broccoli is very finely chopped. Remove the chopped broccoli to a large bowl, and repeat 3 more times until all the broccoli is finely chopped. Set aside. 2. In a large soup pot with a lid, melt the butter over medium heat. Add the onions, and season lightly with salt. Sweat, stirring often, over medium heat for 2 minutes, until the onions are just softened and fragrant. 3. Add the broccoli and garlic to the onions. Season with salt and pepper. Lower heat to low to medium-low, and cook covered for 5 minutes. 4. Remove the lid from the pot, and stir in 2 tablespoons flour, until well distributed. Cook 1 to 2 minutes, just to remove the raw flour taste, stirring continuously. 5. Add the chicken stock and the milk. Raise the heat to high until the liquid boils. Immediately reduce heat to low, cover the pot, and simmer 15 minutes. The broccoli should be completely cooked, and the soup slightly thickened. 6. Cut the rind off the brie, and cut the brie into small chunks. Add the brie and cream to the pot. Cover, and cook over the lowest heat for just 2 minutes to melt the cheese. Use a whisk to incorporate the melted cheese into the soup. Serve immediately.

Steps:

• In a large sauce pan, saute onion in olive oil until transparent.
• Add cauliflower and cook on medium for 5-7 minutes stirring often.
• Sprinkle flour over tender crisp cauliflower and then pour in chicken broth.
• Add milk and cook until mixture begins to thicken.
• Stir in thyme and brie and remove from heat. Stir until brie is melted and then add salt and pepper if desired.
• Use an emersion blender to blend soup or transfer to a blender or food processor instead.
• Garnish with green onions before serving.
• To freeze: Cool completely. Pour into freezer containers, label and freeze up to four months. To serve: defrost overnight in the fridge. Warm in microwave or on stove top without letting soup come to a full boil.

Steps:

• Cook pasta in a large pot of salted, boiling water and cook until al dente.
• Reserve 1/3 cup cooking liquid.
• Drain pasta and return to pot with reserved liquid.
• While pasta is cooking, in a large skillet heat oil until moderate heat, but not smoking.
• Add chicken and cook until brown and juices run clear, about 3- 4 minutes.
• Transfer chicken to another plate.
• To the same pan add more olive oil if necessary.
• Add the broccoli florets, with salt to taste.
• Stir until crisp tender, about 5 minutes.
• Add garlic, stirring, until golden, about 30 seconds.
• To pasta add chicken, broccoli mixture, Brie and walnuts, tossing until cheese is melted.
• Season with salt and pepper.