LOW FAT BROCCOLI BISQUE
Make and share this Low Fat Broccoli Bisque recipe from Food.com.
Provided by Smiling in Texas
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Clean the broccoli and cauliflower, reserving 3/4 cup of the broccoli, and 3/4 cup of the cauliflower florets, chopping the rest fine.
- Saute green onios in margarine until tender.
- Stir in flour, cooking for 1 minute.
- Stir in Chicken stock, chopped broccoli and cauliflower, potatoes, chives, and basil and bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Process in food processor until smooth.
- Add milk and reserved broccoli and cauliflower florets until boiling again.
- Reduce heat and simmer until florets are crisp-tender.
- Season to taste with salt and pepper.
BROCCOLI BISQUE
Make and share this Broccoli Bisque recipe from Food.com.
Provided by Barb in WNY
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Steam broccoli until tender and chop.
- In a saucepan, combine broccoli, onion, and chicken broth.
- Bring to a boil, reduce heat, and simmer 10 minutes.
- Melt butter in another saucepan.
- Add flour, salt and pepper and stir until smooth.
- Stir in the cream.
- Combine sauce and broccoli and cook over medium heat until heated through.
- Serve hot or cold.
Nutrition Facts : Calories 260.9, Fat 20.6, SaturatedFat 12.3, Cholesterol 65.4, Sodium 982.5, Carbohydrate 14.2, Fiber 2.8, Sugar 3.4, Protein 7.3
VEGAN BROCCOLI AND CAULIFLOWER BISQUE
From Gianna's Grille restaurant in Philly. Haven't tried it yet - it's for nutritional info and safekeeping.
Provided by aerobicon
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a soup pot, sauté the onion and celery until translucent.
- Add the garlic and sauté for 1 minute.
- Add the oil and flour and sauté for 1 more minute.
- Slowly add the soy milk and vegetable stock, whisking continuously. Add enough stock to reach the desired thickness.
- Add the potatoes, bring to a boil, reduce the heat, and simmer.
- Add the broccoli and cauliflower florets, rosemary, sage, and salt and pepper to taste.
- Cook until the florets are tender.
- Garnish with the parsley and serve.
Nutrition Facts : Calories 357, Fat 12.5, SaturatedFat 1.7, Sodium 226.8, Carbohydrate 46.7, Fiber 9.2, Sugar 6, Protein 19
BROCCOLI CRAB BISQUE
"For a casual company meal, I serve this creamy soup along with miniature ham sandwiches," writes Karen Balistrieri from Oconomowoc, Wisconsin. "Sometimes we leave the bay leaf in the soup as a sign of good luck for the person who gets it in their bowl," she adds.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the leeks, mushrooms and broccoli in butter until tender. Add garlic; cook 1 minute longer. Add the flour, thyme, pepper and bay leaf; mix well. Stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Add the cheese and crab; stir until cheese is melted and soup is heated through. Discard bay leaf.
Nutrition Facts : Calories 191 calories, Fat 13g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 532mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.
ELEGANT BROCCOLI BISQUE
This was nice straight from "Vegan Vittles", but I've tweaked it to make this creamy, light-green soup truly irresistable. My whole family (little bro included!) enjoys this in fall or winter weather.
Provided by White Rose Child
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium pot, combine the potatoes, water or stock, onion , tarragon and broccoli. (Note: If using frozen broccoli, wait 5-10 minutes before adding it.) Bring to a boil, then reduce to a simmer for 10-15 minutes, till the vegetables are tender.
- Combine the milk, almond butter, tahini, mustard and stir together well. Set aside.
- Transfer the vegetables, in batches, to a food processor and blend each batch with some of the milk mixture. Blend about 20-30 seconds, until smooth but still just chunky enough to be thick.
- Return the soup to the pot. Pour that last 1/2 cup of liquid into the food processor to rinse it out into the pot. Stir in the salt and white pepper, to taste.
- Reheat over medium-low, for five minutes or so. Serve with sandwiches, baked potatoes, or rolls with almond butter or margarine.
Nutrition Facts : Calories 185.1, Fat 5.2, SaturatedFat 0.6, Sodium 221.5, Carbohydrate 29.5, Fiber 5.5, Sugar 3.3, Protein 8
BROCCOLI CHEESE CHICKEN BISQUE
Creamy Cheese based bisque with garden vegetables and bits of chicken. I developed this recipe from other recipes making it my own version of a classic. It is best to chop all the vegetables to a uniform size;no larger then 1/4 to 1/2 inch.
Provided by Pastryismybiz
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Add 2 tblsp olive oil to large fry pan and saute vegetables and garlic just until tender but firm and set aside.Do not brown and do not drain.
- In a large pot set at medium low, melt 6 tblsp butter.Add the flour. Using a whip, stir until flour starts to thicken and then add the chicken broth, milk, soup, worcestershire sauce, cheese,salt and pepper. Simmer and continue to stir with whip until mixture is creamy and cheese is melted.
- Add vegetables to cream sauce and simmer for 10 minutes.
- Suggest topping with sour cream and chives or shredded cheddar cheese.
- Serve with crisp breadsticks.
Nutrition Facts : Calories 404.9, Fat 29.4, SaturatedFat 16.1, Cholesterol 78.2, Sodium 1405.8, Carbohydrate 20.8, Fiber 2, Sugar 11.3, Protein 15.7
BROCCOLI AND CRAB BISQUE
Since our son is a broccoli grower, our friends keep supplying us with recipes using broccoli. To this family favorite, add a tossed salad, rolls, fruit and cookies, and you have an easy but delicious supper full of nutrition. -Dorothy Child, Malone, New York
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook the leeks, mushrooms, broccoli and garlic in butter until broccoli is crisp-tender. Stir in flour and seasonings until blended. Gradually add broth and cream., Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add cheese; stir until melted. Add crab; heat through but do not boil. Discard bay leaf before serving.
Nutrition Facts : Calories 303 calories, Fat 20g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 674mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
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