BEST CREAM OF BROCCOLI SOUP
This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will).
Provided by Jessie A.
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 35m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 17 g, Cholesterol 31.9 mg, Fat 12.4 g, Fiber 3.6 g, Protein 9.2 g, SaturatedFat 7.4 g, Sodium 528 mg, Sugar 7 g
BROCCOLI GARLIC ANGEL HAIR PASTA
If you've got to eat your broccoli, this is a great way to do it. A beautiful side dish of broccoli and angel hair pasta with red pepper flakes is so delicious and so aromatic.
Provided by Chef John
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Hold a sharp knife at a 45-degree angle and cut the florets from the broccoli stems into a bowl. Chop remaining stems into small pieces and transfer stems to a separate bowl.
- Heat 2 tablespoons olive oil with butter in a skillet over medium heat and cook garlic in the hot oil-butter mixture, stirring often, until garlic is soft but not browned. Sprinkle in 1 teaspoon red pepper flakes and salt. Pour chicken stock into skillet and bring to a simmer. Stir broccoli stems into the stock mixture and simmer until tender, 10 to 12 minutes. Add a little water or stock if mixture starts to dry out.
- Stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4 minutes.
- Bring a large pot of salted water to a boil and stir in angel hair pasta. Cook, stirring occasionally, until pasta strands are almost tender, about 4 minutes. Drain and transfer to a large pot.
- Pour broccoli sauce over pasta, stir with a wooden spoon, and mix in 1/2 cup Parmigiano-Reggiano cheese. Cover pot with a lid and let stand until pasta absorbs excess liquid and finishes cooking, about 2 minutes.
- Serve in bowls and sprinkle each serving with a dusting of Parmigiano-Reggiano cheese and a pinch of red pepper flakes.
Nutrition Facts : Calories 598.9 calories, Carbohydrate 76.5 g, Cholesterol 38.3 mg, Fat 25.3 g, Fiber 8.8 g, Protein 21.6 g, SaturatedFat 10.2 g, Sodium 1053.1 mg, Sugar 5.5 g
ROASTED DIJON BROCCOLI
Pair this tasty veggie side with almost any meat or fish entree. -AMY WINGENTER, TUSCALOOSA, ALABAMA
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place broccoli on a baking sheet. In a small bowl, whisk the remaining ingredients. Drizzle over broccoli; toss to coat., Bake, uncovered, at 425° for 10-15 minutes or until tender.
Nutrition Facts : Calories 106 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 219mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
CHICKEN AND BROCCOLI CURRY
There are a handful of basic, fundamental recipes that anyone who really wants to learn how to cook has to master. It's learning to make dishes like this chicken and broccoli curry that allows you to go from someone who knows how to follow a recipe, to someone who actually creates recipes. The same basic technique is going to work no matter what meats, vegetables, and spices you use. Serve over rice, noodles, or even French fries for a curry version of poutine.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h55m
Yield 4
Number Of Ingredients 16
Steps:
- Mix cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne together in a small bowl for the spice blend.
- Coat chicken breasts generously on both sides with about 1/2 of the spice blend and refrigerate, 2 to 12 hours. Reserve remaining spice blend until needed.
- Cut broccoli florets off the stems. Slice the stems into strips, and then into 1/4-inch cubes, and reserve. Cut the florets into 1-inch pieces and set aside.
- Heat butter and olive oil in a deep skillet or saucepan over medium-high heat. Add the chicken breasts and brown well, about 3 minutes on each side. Transfer onto a plate and let cool enough to handle, about 10 minutes.
- While chicken cools, add garlic to the pan drippings. Cook and stir over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for 30 seconds. Pour in coconut milk and stir in ketchup, making sure to scrape up any bits from the bottom of the pan. Bring to a simmer; reduce heat to medium, stir in chicken broth, and let simmer until reduced, about 10 minutes.
- Stir cubed broccoli stems into the sauce and cook until almost tender, 5 to 7 minutes.
- Meanwhile, cut chicken breasts into 1/2-inch strips, and then into 1/2-inch cubes.
- Increase skillet heat to medium-high and add broccoli florets. Cover and cook until almost tender, 3 to 4 minutes. Add chicken, and cook, stirring, until chicken is no longer pink in the center, and the broccoli is just fully tender, about 3 minutes. Taste and adjust seasoning. Serve immediately. Top with thinly sliced green onions.
Nutrition Facts : Calories 467.8 calories, Carbohydrate 15.8 g, Cholesterol 80.4 mg, Fat 34 g, Fiber 5.4 g, Protein 29.9 g, SaturatedFat 23.5 g, Sodium 1301 mg, Sugar 4 g
THREE-CHEESE BROCCOLI MANICOTTI
This 3-cheese, saucy, Italian comfort food is loaded with broccoli and elevated with a bit of hot Italian sausage in the sauce-it's the perfect culinary combo! The manicotti shells are partially cooked in boiling water, and they finish cooking in the sauce while the entire dish is baked in the oven. Like many Italian dishes, this might even be better the next day! Enjoy hot or cold.
Provided by Chef John
Categories Manicotti
Time 1h40m
Yield 6
Number Of Ingredients 15
Steps:
- Bring a pot of generously salted water to a boil.
- Meanwhile, separate broccoli stems and florets. Cut florets in half and cut each stem into several pieces lengthwise.
- Place stems in the boiling water and cook for 3 to 4 minutes. Then add florets and cook until just barely tender, about 3 more minutes.
- Use a slotted spoon to transfer broccoli to a bowl of cold water, leaving the water boiling on the stove. Let broccoli sit until cool, about 2 minutes. Transfer to a colander and let sit until very well drained. Leave the bowl of cold water for the pasta.
- Meanwhile, add manicotti to the boiling water and cook, stirring occasionally, until tender but slightly undercooked, 6 to 7 minutes. Use a slotted spoon to gently transfer manicotti into the bowl of cold water.
- Chop cooled, drained broccoli into small pieces. Transfer 3 cups chopped broccoli to a mixing bowl and reserve any extra for another use.
- Add garlic, ricotta, provolone, 1 ¼ cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg to the broccoli. Mix with a spoon until thoroughly combined. Cover and refrigerate until needed.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring tomato sauce and water to a simmer over medium-high heat.
- Ladle ½ inch hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle in cooked Italian sausage.
- Transfer broccoli filling into a pastry bag. Cut off the tip slightly smaller than the opening of the manicotti. Gently pipe stuffing into 12 manicotti, being careful not to overstuff. Place stuffed manicotti in the sauce in the baking dish, angling as necessary to fit.
- Ladle in just enough sauce to barely cover the manicotti. Sprinkle ¼ cup Parmigiano-Reggiano over top.
- Bake in the center of the preheated oven until hot and bubbly, 25 to 30 minutes.
- Garnish with parsley and let sit for 10 minutes.
- Serve two manicotti per bowl, garnished with more Parmigiano-Reggiano.
Nutrition Facts : Calories 600.4 calories, Carbohydrate 58.7 g, Cholesterol 124.7 mg, Fat 27 g, Fiber 8.2 g, Protein 32.9 g, SaturatedFat 13.2 g, Sodium 1984.1 mg
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