Curried Cream Of Broccoli Soup Recipes

Steps:

• Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Steps:

• In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
• In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.

Steps:

• In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
• In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
• In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
• Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.

Steps:

• In a pot, melt the butter over medium heat, then add onion and cook, stirring frequently, until softened (about 3-5 minutes).
• Add flour, curry powder, and cumin, and cook for about a minute, again stirring.
• Whisk in chicken broth and water. Bring to a boil, whisking until smooth.
• Add broccoli and ground black pepper. Reduce heat to medium-low, cover and cook for about 5 minutes.
• Using a slotted spood, remove the vegetables and put them in a blender, along with 1 cup of the liquid. Blend until smooth.
• Return blended mixture to the pot. Stir in the cream and cook for another couple of minutes to heat through, then serve.

Steps:

• Cook onion in butter over moderate heat, stirring, for 4 minutes.
• Add broccoli, stock and curry and season to taste.
• Simmer mixture, covered, for 30 minutes.
• Puree mixture in processor in batches, transferring it to a saucepan.
• Add cream and heat over low heat.
• Garnish with croutons or scallions.

Steps:

• In a medium saucepan over medium heat, blend together the water, milk and cream of broccoli soup. Bring to a boil, stir in broccoli, cauliflower and rice. Reduce heat, cover and simmer for 5 to 10 minutes.
• Remove from heat and allow to stand for another 5 to 10 minutes. Season with salt to taste.

Steps:

• Melt butter in saucepan, add onion, carrot and celery.
• Saute gently until soft, about 4 minutes.
• Trim the woody ends of the stalk and peel.
• Roughly cut up heads and remaining stalk.
• Add broccoli to pan with chicken stock, milk.
• Season with salt and pepper.
• Bring to a boil, cover and simmer 25 minutes.
• When broccoli is tender, transfer vegies to a blender.
• Blend on high until all ingredients are smooth.
• Return mixture to saucepan.
• Heat until lightly boiling and thickened.

Steps:

• Melt butter in pan, do not brown. Add vegetables, toss to coat with butter, then press parchment paper on top of vegetables--this is called "sweating"-- for better flavor. Put lid on pan and simmer very gently until vegetables have softened. Do not brown.
• Remove paper, add chicken stock, bring to a boil, then simmer until vegetables are soft.
• Put in blender and puree until smooth. Pour back in pan, add salt, pepper, and cream. Simmer gently, do not boil or cream will curdle, until heated through.

Steps:

• Chop broccoli in small pieces.
• Put broccoli, onion and celery in small saucepan.
• Add 1/2 water-cook slowly about 3 minutes.
• Drain water.
• Put Velveeta on broccoli mix,to let melt.
• To make white sauce-----------.
• Melt butter in skillet.
• Add flour and stir.
• Raise heat.
• Add milk til desired consistency.
• Pour broccoli mix and white sauce together.
• Simmer on low a few minutes and serve.
• Sometimes I add a couple tablespoons of Dijon mustard.

Steps:

• Trim broccoli and cut into one-half inch thick slices.
• Steam in salted water until tender.
• In large sauce pan, melt butter and saute onions, celery and garlic until brown.
• Stir flour gradually into butter mixture.
• Add milk slowly, then add chicken broth and herbs.
• Stir over low heat until soup thickens and boils.
• Add broccoli, salt and pepper.
• Serve hot.
• Top with almond slivers, cheese or chopped tomato, if desired.