South Beach Cream Of Broccoli Soup Recipes

Steps:

• In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm.

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:

• Cut the broccoli into florets and set aside.
• Trim and discard the tough fibrous skin from the stems, coarsely chop and set aside.
• In a medium saucepan over medium-low heat, warm the oil.
• Add leeks and celery and saute for 8 minutes, or until the leeks are soft.
• Add the broccoli stems and broth. Bring to a boil, then reduce the heat to low, cover and simmer for 15 minutes.
• Add the broccoli florets and simmer for 10 minutes more.
• Puree the mixture in a food processor or blender. Return to saucepan.
• In a small bowl, whisk together 1 cup of evaporated milk with the cornstarch until smooth.
• Slowly add to the broccoli mixture, stirring constantly over medium heat.
• Stir in the remaining milk, thyme, and pepper. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

Steps:

• In a large saucepan, combine water and bouillon. Add broccoli and onion. Bring to a boil; reduce heat. Simmer for 10 minutes or until broccoli is crisp-tender. , In a large bowl, combine the soup, milk, sour cream, parsley and pepper; add to broccoli mixture. Cook and stir for 3-5 minutes or until heated through.