BROCCOLI SOUP AU GRATIN
This soup is a delicious way to use broccoli. The recipe needs some tweaking due to the thickness of it and how the cheesy crouton went soggy too quickly - next time I'd use small croutons instead of one big one.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon butter in a large pot over medium heat; add onion. Cook and stir until onion turns translucent, 5 to 6 minutes. Add garlic; stir for 1 minute. Pour in broth; bring to a simmer over high heat.
- Separate florets from heads of broccoli. Cut large florets in half. Cut stems in half and cut into 1/2-inch pieces. Add broccoli to simmering broth. Cover and cook until broccoli softens slightly, 2 to 3 minutes. Reduce heat to medium-low; simmer, stirring occasionally, until broccoli is very tender, about 10 minutes. Remove from heat.
- Blend broccoli with an immersion blender into a very smooth puree. Stir in cream, salt, pepper, nutmeg, and cayenne. Return soup to medium-low heat; cook until cream is heated through, about 5 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil.
- Butter both sides of bread with remaining 1 tablespoon butter and place on the lined baking sheet.
- Bake bread in the preheated oven, turning halfway through, until toasted and crisp, 4 to 5 minutes.
- Place 6 oven-proof soup crocks on the foil-lined baking sheet. Ladle soup into the crocks, filling almost to the top. Place 1 piece of toasted bread in each crock; cover with Cheddar cheese.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place baking sheet under broiler and broil until cheese is browned and bubbly, 3 to 4 minutes.
Nutrition Facts : Calories 475.2 calories, Carbohydrate 28.5 g, Cholesterol 96.7 mg, Fat 31.5 g, Fiber 6.3 g, Protein 22 g, SaturatedFat 19 g, Sodium 1533.6 mg, Sugar 8 g
BROCCOLI GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 to 6 side-dish servings
Number Of Ingredients 9
Steps:
- Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.
- Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.
- Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.
- Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
BROCCOLI SOUP AU GRATIN
This soup is a delicious way to use broccoli. The recipe needs some tweaking due to the thickness of it and how the cheesy crouton went soggy too quickly - next time I'd use small croutons instead of one big one.
Provided by Chef John
Categories Broccoli Soup
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon butter in a large pot over medium heat; add onion. Cook and stir until onion turns translucent, 5 to 6 minutes. Add garlic; stir for 1 minute. Pour in broth; bring to a simmer over high heat.
- Separate florets from heads of broccoli. Cut large florets in half. Cut stems in half and cut into 1/2-inch pieces. Add broccoli to simmering broth. Cover and cook until broccoli softens slightly, 2 to 3 minutes. Reduce heat to medium-low; simmer, stirring occasionally, until broccoli is very tender, about 10 minutes. Remove from heat.
- Blend broccoli with an immersion blender into a very smooth puree. Stir in cream, salt, pepper, nutmeg, and cayenne. Return soup to medium-low heat; cook until cream is heated through, about 5 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil.
- Butter both sides of bread with remaining 1 tablespoon butter and place on the lined baking sheet.
- Bake bread in the preheated oven, turning halfway through, until toasted and crisp, 4 to 5 minutes.
- Place 6 oven-proof soup crocks on the foil-lined baking sheet. Ladle soup into the crocks, filling almost to the top. Place 1 piece of toasted bread in each crock; cover with Cheddar cheese.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place baking sheet under broiler and broil until cheese is browned and bubbly, 3 to 4 minutes.
Nutrition Facts : Calories 475.2 calories, Carbohydrate 28.5 g, Cholesterol 96.7 mg, Fat 31.5 g, Fiber 6.3 g, Protein 22 g, SaturatedFat 19 g, Sodium 1533.6 mg, Sugar 8 g
BROCCOLI AU GRATIN (SIMPLE AND EASY!)
I think this one is also from Quick Cooking, not sure. Anyway, it is as easy as it is delicious. I do add salt and pepper, by the way. If you like, add 1 cup sliced fresh mushrooms cooked in 2 tbsp of butter. You can also add 1 cup cut up cooked ham. Instead of the broccoli you can use frozen asparagus, cut up and make ASPARGUS AU GRATIN instead. Same for coliflower.
Provided by EURrosa1
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook broccoli according to package directions and drain. Stir in soup and cheese. Transfer to greased 1 1/2 qt baking dish and sprinkle with crakers.
- Bake uncovered at 350 F for 15-20 minutes.
Nutrition Facts : Calories 180.2, Fat 10.7, SaturatedFat 4.4, Cholesterol 20.9, Sodium 657.8, Carbohydrate 14.2, Fiber 3.5, Sugar 2.1, Protein 8.9
BROCCOLI AU GRATIN
With only four common ingredients, this crumb-topped gratin from Margaret McNeil of Memphis, Tennessee costs just 75¢ a serving.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Cook broccoli according to package directions; drain. Stir in the soup and cheese. , Transfer to a greased 1-1/2 qt. baking dish; sprinkle with cracker crumbs. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 186 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 752mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 9g protein.
BROCCOLI SOUP AU GRATIN
This soup is a delicious way to use broccoli. The recipe needs some tweaking due to the thickness of it and how the cheesy crouton went soggy too quickly - next time I'd use small croutons instead of one big one.
Provided by Chef John
Categories Broccoli Soup
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon butter in a large pot over medium heat; add onion. Cook and stir until onion turns translucent, 5 to 6 minutes. Add garlic; stir for 1 minute. Pour in broth; bring to a simmer over high heat.
- Separate florets from heads of broccoli. Cut large florets in half. Cut stems in half and cut into 1/2-inch pieces. Add broccoli to simmering broth. Cover and cook until broccoli softens slightly, 2 to 3 minutes. Reduce heat to medium-low; simmer, stirring occasionally, until broccoli is very tender, about 10 minutes. Remove from heat.
- Blend broccoli with an immersion blender into a very smooth puree. Stir in cream, salt, pepper, nutmeg, and cayenne. Return soup to medium-low heat; cook until cream is heated through, about 5 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil.
- Butter both sides of bread with remaining 1 tablespoon butter and place on the lined baking sheet.
- Bake bread in the preheated oven, turning halfway through, until toasted and crisp, 4 to 5 minutes.
- Place 6 oven-proof soup crocks on the foil-lined baking sheet. Ladle soup into the crocks, filling almost to the top. Place 1 piece of toasted bread in each crock; cover with Cheddar cheese.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place baking sheet under broiler and broil until cheese is browned and bubbly, 3 to 4 minutes.
Nutrition Facts : Calories 475.2 calories, Carbohydrate 28.5 g, Cholesterol 96.7 mg, Fat 31.5 g, Fiber 6.3 g, Protein 22 g, SaturatedFat 19 g, Sodium 1533.6 mg, Sugar 8 g
BROCCOLI SOUP AU GRATIN
This soup is a delicious way to use broccoli. The recipe needs some tweaking due to the thickness of it and how the cheesy crouton went soggy too quickly - next time I'd use small croutons instead of one big one.
Provided by Chef John
Categories Broccoli Soup
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon butter in a large pot over medium heat; add onion. Cook and stir until onion turns translucent, 5 to 6 minutes. Add garlic; stir for 1 minute. Pour in broth; bring to a simmer over high heat.
- Separate florets from heads of broccoli. Cut large florets in half. Cut stems in half and cut into 1/2-inch pieces. Add broccoli to simmering broth. Cover and cook until broccoli softens slightly, 2 to 3 minutes. Reduce heat to medium-low; simmer, stirring occasionally, until broccoli is very tender, about 10 minutes. Remove from heat.
- Blend broccoli with an immersion blender into a very smooth puree. Stir in cream, salt, pepper, nutmeg, and cayenne. Return soup to medium-low heat; cook until cream is heated through, about 5 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil.
- Butter both sides of bread with remaining 1 tablespoon butter and place on the lined baking sheet.
- Bake bread in the preheated oven, turning halfway through, until toasted and crisp, 4 to 5 minutes.
- Place 6 oven-proof soup crocks on the foil-lined baking sheet. Ladle soup into the crocks, filling almost to the top. Place 1 piece of toasted bread in each crock; cover with Cheddar cheese.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place baking sheet under broiler and broil until cheese is browned and bubbly, 3 to 4 minutes.
Nutrition Facts : Calories 475.2 calories, Carbohydrate 28.5 g, Cholesterol 96.7 mg, Fat 31.5 g, Fiber 6.3 g, Protein 22 g, SaturatedFat 19 g, Sodium 1533.6 mg, Sugar 8 g
BROCCOLI AND HAZELNUT SOUP AU GRATIN
Yield 10 (1-cup) servings
Number Of Ingredients 13
Steps:
- Melt butter in a 4- to 6-quart kettle; sauté onion until softened, about 3 minutes. Cut broccoli into florets and thinly slice tender upper portion of the stems. Add to kettle along with potatoes and chicken stock. Cover and simmer until potatoes and broccoli are tender, about 25 minutes. Purée mixture in several batches in food processor. Return purée to kettle and stir in cream, roasted hazelnuts, sherry, Parmesan cheese, salt, and pepper to taste. Gently heat. To serve, ladle 8-ounce servings into broiler-safe dishes. Sprinkle each with 1/2 ounce grated Gruyére cheese and 1/2 ounce coarsely chopped hazelnuts. Place under broiler until cheese is melted and hazelnuts are browned, about 1 minute. Instead of broiling, you might use a small propane torch to brown the hazelnuts. Fun Fact: Today the two main groups of Eskimos are the Inuit of northern Alaska, Canada, and Greenland, and the Yupik, from western Alaska, South Central Alaska along the Gulf of Alaska coast, and the Russian Far East. A third group, the Aleut, is related. Aleuts are the indigenous people of the Aleutian Islands of Alaska, United States and Kamchatka Krai, Russia.
Nutrition Facts : Nutritional Facts Serves
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