Does anyone know how to make some good cream of broccoli soup?

Use fresh Broccoli, that covers you 2 ways ';Good'; and ';Broccoli';


Cream of Broccoli Soup





Ingredients


1 1/2 poundsBroccoli, cleaned and trimmed


2 cupsWater


1Small onion, diced


1-2 stalksCelery, diced


2 tbsButter


2 tbsFlour


2 1/2 cupsChicken broth


Salt and pepper to taste


1/2 cupMilk or half %26amp; half or cream


Preparation


Bring the 2 cups of water to boil and add the broccoli, onion, and celery and simmer, covered, for 10 minutes. Use a hand blender or a potato masher to mash this all up--or carefully pour into a blender and blend.





Make a white sauce with the butter, flour, and chicken broth: In a 3 quart saucepan, melt the butter and then stir in the flour. Add the broth slowly, whisking to incorporate it. Bring to a boil, stirring constantly. Turn down and simmer 1 minute, stirring all the time, then remove from heat.





Stir the creamed broccoli mixture into the white sauce and add the salt and pepper. Heat just to boiling, then turn down. Add a bit of the broccoli mix into the milk or cream, and then mix that back into the soup. Stir and serve.Does anyone know how to make some good cream of broccoli soup?
I haven't tried the recipe but I saw Emeril make it on TV and it looked delish. Thought you might appreciate it:





http://www.foodnetwork.com/food/recipes/鈥?/a>





Or something a bit more generic: http://www.foodnetwork.com/food/recipes/鈥?/a>Does anyone know how to make some good cream of broccoli soup?
Just cut up a large potato or 2 with about 2 or 3 garlic cloves add enough water to make the desired amount of soup. Boil about 20 minutes then add some chicken broth if desired, mash some of the potatoes then add your chopped broccoli and simmer about another 10 or 15 minutes til broccoli is soft. Puree in blender if you want it smooooooth - I like mine textury. Season with salt and pepper and enjoy. Add some cream cheese and top with cheddar cheese and bacon bits if desired.
I suggest going to foodnetwork.com. they have lots of recipes that are really good.
Cream of Broccoli


Servings: 4 to 6





Ingredients:





2 tablespoons butter


1/4 cup green onion, chopped


2 tablespoons freshly chopped parsley


4 cups chopped broccoli


2 cups chicken broth


2 tablespoons freshly chopped dill


1 1/2 teaspoons fresh summer savory


8 small broccoli florets


1 cup heavy cream


1/2 cup milk


Salt and pepper, to taste





Procedure:





In a casserole, melt butter over medium-low heat. Add green onion and parsley. Cover and cook, stirring occasionally, until green onion is tender.





Mix in chopped broccoli, chicken broth, dill and savory. Bring to a boil. Simmer uncovered, over medium-low heat, for about 20 minutes.





Add broccoli florets; simmer for 5 minutes more.





Remove broccoli florets, using a slotted spoon; set aside. Pur茅e broth mixture into a food processor.





Pour pu茅e back into casserole. Season with salt and pepper, to taste.





In a bowl, combine cream and milk. Slowly stir into pur茅e. Cook over medium-low heat, until just hot. Do not boil. Stir in reserved broccoli florets and serve.
1/2 onion, chopped


1 bag frozen chopped broccoli


1 can evaporated milk


salt and pepper to taste





Saute onion until tender. Place in crockpot with broccoli. Just barely cover with water, cook 1 hour on high. Uncover and allow water to evaporate for one hour. Stir in milk, add salt and pepper to taste. Serve
Cream Of Broccoli Soup








2 bunches Broccoli


1/2 lb. Bacon


2 cans Carnation Evaporated Milk


Same amount of 2% Milk,(as evaporated)


garlic powder (to taste)


salt and pepper (to taste)








Put liquid ingredients and spices in soup pot. Bring to a near boil,but do not let boil. (Cream soups should never boil.)


In large skillet, gently fry broccoli in butter, garlic, salt and pepper. Add to soup, including butter.


Fry bacon until crisp, lay on paper towel to remove grease. break up and add to soup. Let simmer for about 1 hour, stirring occasionally.








(Very easy to make, very tasty to eat!)
CREAM OF BROCCOLI SOUP





2 lb. broccoli (can use hard ends of broccoli to be frugal)


2 tbsp. butter


1/2 c. yellow onions, chopped


1/4 c. chopped green pepper


2 tbsp. flour


6 c. chicken soup stock


1 bay leaf


Parsley


1 tsp. ground thyme


6 black peppercorns


Pinch nutmeg


3 egg yolks, whipped %26amp; blended with 1 c. milk or cream





Chop up the broccoli, saving some of the small buds and flowers for later use. Saute in the butter along with the onions and green pepper. Sprinkle with the flour and stir. Add to the soup stock, along with the bay leaf, parsley, thyme and peppercorns. Cook for 30 minutes and puree mixture in blender or sieve. Add the nutmeg. Strain the soup from the pulp and return to pan. Add the egg yolk and milk or cream mixture and pour into hot soup. Serve with some of the reserved broccoli buds floating in the bowl.


Serves 6-8.
1 pound fresh broccoli


1 can (14 ounces) chicken broth


2 tablespoons butter or margarine


2 tablespoons all purpose flour


2 cups milk


2 cups (8 ounces) shredded sharp or mild cheddar cheese











Finely chop the broccoli florets and slice stems into thin strips.





In a large soup pot, combine the broccoli and the chicken broth. Bring to boil. Reduce heat, cover, and simmer about 8 minutes, or until broccoli is tender. With a handheld blender, process until smooth.





In another saucepan, melt the butter. Add the flour and stir until smooth. Cook over medium heat until thick and bubbly. Slowly add milk and bring to boil. Add to broccoli puree. Add cheese and stir until melted.