I just had to learn how to make broccoli soup recipes! The first recipe I tasted had me “hooked”. It was so creamy, cheesy and delicious. That thick cream and cheese is what made it so great. I had no desire to try broccoli in any other soup recipe. Then I discovered many other delicious broccoli soups. Some mixed with cauliflower, with potatoes, with chicken added and even a beer soup (I don’t even like beer!) All of these are really good.
If you are learning how to make broccoli soup you will probably find many people who have eliminate all broccoli from their diets. They will tell you they simply get an oozy feeling of disgust when this vegetable touches their tongue; some can endure it raw but not cooked. Others will force themselves to eat it occasionally only because of the wonderful health benefits.
Even though broccoli is very healthy, since I learned how to make broccoli soup recipes, I couldn’t tell you that the health benefits out way the fats in my recipes. Broccoli is known for its cancer fighting compounds lowering the risks in several types and that alone is enough reason to eat it. I will tell you if you have a problem eating broccoli any other way, it will vanish when your try these broccoli soup recipes.
Dissolve bouillon cubes in boiling water; Stir in the cheese and stir to blend.
In a heavy pot, saute’ onion in melted butter until tender. Blend in flour and seasonings. Slowly add cream, stirring constantly.
Add the bouillon-cheese mixture to cream mixture and continue stirring.
Add the cooked broccoli and blend well until hot.
Cut flowerets from broccoli stalks, measure 2 cups and set aside.
Add remaining flowerets and cut and chop stalks to make 3 more cups.
In a large saucepan over medium heat sauté the 3 cups of broccoli, onion and celery in the butter for 3 minutes.
Add parsley, rice and 2 cups of chicken broth; simmer over medium heat for about 20 minutes or until most of liquid has been absorbed; turn into puree in blender and set aside.
In a large saucepan bring remaining 2 cups broth to a boil; reduce heat to medium, add chicken and the 2 cups of broccoli flowerets; simmer for 8 minutes.
Add milk, pureed vegetables, salt, pepper and cayenne; cook for 2 to 3 minutes.
Gradually add Gruyere cheese, stirring after each addition.
To serve sprinkle individual servings with fresh grated Parmesan cheese.
Slice tops off each head of garlic so each clove is exposed.
Place exposed side up in a shallow baking pan; drizzle liberally with olive oil.
Cover pan with foil and bake at 275F degrees for 2 hours.
Place butter and leeks in heavy saucepan; sauté over low for 10 minutes.
Add potatoes and broccoli; cook stirring occasionally for 15 minutes.
Add chicken stock, cover and simmer until vegetables are tender.
Squeeze the roasted garlic cloves into saucepan.
Puree the contents of the pan a little at a time in blender until very smooth.
Return soup to the pan; add cream, thyme, salt and pepper.
Serve hot; about 6 servings.
Melt butter in soup pot; cook celery, carrot, broccoli and onion until tender.
Blend in flour and mustard gradually; stir in broth and cook stirring constantly until slightly thickened.
Add Tabasco and cheese; heat until cheese is melted.
Add beer and heat to serving temperature; salt to taste.
Garnish and serve; serves 8.