BROCCOLI AND LEEK SOUP WITH CROUTONS AND SOUR CREAM
Make and share this Broccoli and Leek Soup With Croutons and Sour Cream recipe from Food.com.
Provided by Chickee
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees celsius. Place the bread cubes on a baking tray and spray lightly with olive oil spray. Bake, turning once, for 10 minutes or until nicely browned.
- Meanwhile, heat a large saucepan over medium heat. Spray with olive oil spray. Add the leek. Cook, stirring occasionally, for 5 minutes or until soft.
- Add the garlic and cook for 30 seconds or until aromatic.
- Add the potato, water and stock cube to the leek mixture. Bring to the boil. Reduce heat to low and simmer for 10 minutes.
- Add the broccoli, simmer for 5 minutes or until broccoli is tender, set aside to cool slightly.
- Place the broccoli mixture, parsley and basil in a blender and blend until smooth. Transfer back into a saucepan, stir over heat until heated through.
- Ladle the soup into serving bowls, top with croutons and sour cream. Season with pepper and serve.
Nutrition Facts : Calories 199.7, Fat 3.5, SaturatedFat 1.6, Cholesterol 7.3, Sodium 143.2, Carbohydrate 36.6, Fiber 7.5, Sugar 5, Protein 9.1
BROCCOLI AND CHEESE SOUP WITH CROUTONS
Steps:
- In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
- Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)
- Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.
- Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.
- Preheat the oven to 400 degrees F.
- Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
SOUR CREAM BROCCOLI SOUP
This is one dish I make often to serve to guests with dinner. It's a great comfort soup on a cold day. Broccoli lovers will appreciate the subtle seasonings that enhance the vegetable's flavor. -Lorraine Ellingson, Strathmore, Alberta
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and garlic in butter until tender. Add the water, broth, carrots, mustard, cumin and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, peel broccoli stalks and cut into 1/4-in. slices. Coarsely chop florets. Add to onion mixture; cover and simmer for 8-10 minutes or until vegetables are tender. Cool slightly., In a blender, cover and process soup in batches until smooth. Return all to the pan and heat through. Dollop each serving with sour cream.
Nutrition Facts : Calories 123 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 478mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges
BROCCOLI AND LEEK SOUP WITH CROUTONS (LOW FAT)
This easy to make, low fat soup is suitable for vegetarians & diabetics alike and freezes well. Recipe Courtesy of Australian Good Taste magazine. After blending the soup, the recipe says to transfer it to a clean saucpan to heat through, but I don't see the point of involving any more dishes than absolutely nesessary and would just return in to the same pot. :)
Provided by Rhiannon and Matt
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preaheat oven to 200degC. Place the bread cubes on a baking tray and spray lightly with olive oil spray. Bake, turning once, for 10 mins or until golden.
- Meanwhile, heat a large saucepan over medium heat and spray with olive oil spray.
- Add the leek. Cook, stirring occasionally, for 5 mins or until soft. Add the garlic and cook for 30 seconds, until aromatic.
- Add the potato and stock. Bring to the boil then reduce heat to low and simmer for 10 minutes.
- Add the broccoli and simmer for 5 mins or until the broccoli is tender.
- Set aside to cool slightly.
- Place the mixture into a blender along with the parsley and basil and blend until smooth.
- Transfer the soup to a clean saucepan and stir over med-low heat until heated through.
- Ladle soup among serving bowls and top with sour cream and croutons, season with salt and pepper and serve.
Nutrition Facts : Calories 194.8, Fat 3.2, SaturatedFat 1.4, Cholesterol 5.9, Sodium 141.9, Carbohydrate 37.2, Fiber 7.5, Sugar 5, Protein 8.5
LEEK & BROCCOLI SOUP WITH CHEESY SCONES
Support good gut health and digestion with brassica vegetables, like broccoli. Serve a bowl of broccoli goodness with cheesy scones using this recipe
Provided by Sara Buenfeld
Categories Lunch
Time 50m
Yield Serves 4 (2 people over 2 days)
Number Of Ingredients 14
Steps:
- Tip the leeks, potatoes and garlic into a large pan with the bouillon. Pour over 800ml boiling water, stir well, cover and simmer for 15 mins.
- Add the broccoli to the pan, then cover and cook for 5 mins more until just tender. Blitz with a hand blender until smooth, then pour in the milk and blitz again. Add a little stock if the soup looks too thick.
- To make the scones, heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the flour and baking powder in a bowl with the all but 1 tbsp of the parmesan and all the mustard powder. Gradually add the milk and oil, stirring with a cutlery knife until the mixture comes together. Shape into a log, about 16cm long and 6cm wide, and press the remaining parmesan on top. Cut in half along the length, then halve each of those pieces again to create four wedge-like scones. Arrange the scones on the tray and bake for 10-12 mins until golden.
- If you're following the Healthy Diet Plan, reserve two of the scones for another day. Will keep covered for up to three days. Halve the remaining two and top with half the goat's cheese and half the tomato. Ladle half the soup into two bowls and serve with the scones. The remaining soup will keep chilled for up to three days.
Nutrition Facts : Calories 411 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium
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