PENNE WITH CHORIZO & BROCCOLI
Fuse Italian pasta with spicy, Spanish paprika sausage in this midweek supper with greens and cream cheese
Provided by Lucy Netherton
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Cook the penne following pack instructions, adding the broccoli for the final 3 mins. When cooked, drain, reserving a splash of the cooking water.
- Meanwhile, fry the chorizo in a large dry frying pan until it starts to turn golden and release its oils. Add the garlic and fennel seeds, and cook for 1 min more. When the penne is cooked, tip it into the pan with the chorizo. Add the cream cheese, stir together until melted, adding a splash of the reserved cooking water so the sauce coats the pasta.
- Serve in bowls, scattered with a few rocket leaves and some grated Parmesan, if you like.
Nutrition Facts : Calories 541 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1.5 milligram of sodium
EMERIL'S BROCCOLI AND GRUYERE SOUP
As the title says this is Emeril's recipe for cream of broccoli soup. I have made it many times and it is my favorite.
Provided by mpk911lady
Categories Very Low Carbs
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Sauté 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, 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.
BROCCOLI GRUYERE SOUP
From http://skinnygourmet.blogspot.com/2008/12/healthy-meets-indulgence-cheddar-and.html, but I added fat back in and made it lower carb by replacing the flour/skim milk with heavy cream. This looks amazing and I'm looking forward to trying it soon.
Provided by Abi Fae
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Put the carrot (peeled but not chopped) and the cauliflower (also one big hunk) into a large pot with 2 cups of chicken broth. Bring the broth to a boil then reduce to a low boil. Add the broccoli and steam until the broccoli is al dente.
- Drain the broth into a liquid measuring cup. Add more chicken broth to increase the total volume to 3 cups. Remove the cauliflower and carrot (which should be well softened) and puree. Set aside.
- Add butter to a skillet, and saute diced onion, pepper flakes and garlic over medium low until softened and slightly carmelized. Add cream. Cook over medium for four minutes.
- Remove from heat. Stir in the reserved chicken broth. Return to heat over medium and bring to slow boil. Boil 1 minute then remove from heat. Stir in the vegetable puree. Slowly add the shredded cheese in small amounts, stirring to combine. Add salt and pepper to taste.
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