Broccoli Bisque Ww Recipes

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BROCCOLI BISQUE



Broccoli Bisque image

Make and share this Broccoli Bisque recipe from Food.com.

Provided by Barb in WNY

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 large head broccoli
1/4 cup onion, chopped
2 cups chicken stock
2 tablespoons butter
1 tablespoon flour
2 teaspoons salt
1/4 teaspoon pepper
2 cups light cream

Steps:

  • Steam broccoli until tender and chop.
  • In a saucepan, combine broccoli, onion, and chicken broth.
  • Bring to a boil, reduce heat, and simmer 10 minutes.
  • Melt butter in another saucepan.
  • Add flour, salt and pepper and stir until smooth.
  • Stir in the cream.
  • Combine sauce and broccoli and cook over medium heat until heated through.
  • Serve hot or cold.

Nutrition Facts : Calories 260.9, Fat 20.6, SaturatedFat 12.3, Cholesterol 65.4, Sodium 982.5, Carbohydrate 14.2, Fiber 2.8, Sugar 3.4, Protein 7.3

VELVETY POTATO AND BROCCOLI BISQUE



Velvety Potato and Broccoli Bisque image

This authoritatively flavored vegetable bisque comes from Grace Kirschenbaum of Los Angeles. A fresh serrano pepper and Asian fish sauce give this dish a unique flavor.

Provided by Allrecipes Member

Time 35m

Yield 4

Number Of Ingredients 7

3 (8 ounce) russet potatoes
2 cloves garlic
1 serrano pepper
6 cups fat-skimmed chicken broth or vegetable broth
1 pound broccoli
1 tablespoon Asian fish sauce (nuoc mam or nam pla)
4 teaspoons Reduced-fat sour cream or plain nonfat yogurt

Steps:

  • Peel potatoes and cut into 1/2-inch cubes. Peel and mince or press garlic. Rinse chili; stem, seed (if desired, for less heat), and thinly slice.
  • In a 3- to 4-quart pan over high heat, combine potatoes, garlic, chili, and broth. Cover pan and bring to a boil. Reduce heat and simmer 10 minutes.
  • Meanwhile, rinse and coarsely chop broccoli. Add to broth mixture and return to a boil over high heat. Reduce heat and simmer, uncovered, until potatoes and broccoli are tender when pierced, about 5 minutes longer.
  • In a blender, puree soup in batches. Return to pan. Add fish sauce to taste. Stir often over high heat until steaming.
  • Ladle into soup bowls. Garnish with dollops of sour cream.

Nutrition Facts : Calories 218 calories, Carbohydrate 38.2 g, Cholesterol 2 mg, Fat 1.2 g, Fiber 6.8 g, Protein 16.1 g, SaturatedFat 0.5 g, Sodium 908.7 mg, Sugar 3.5 g

BROCCOLI CRAB BISQUE



Broccoli Crab Bisque image

"For a casual company meal, I serve this creamy soup along with miniature ham sandwiches," writes Karen Balistrieri from Oconomowoc, Wisconsin. "Sometimes we leave the bay leaf in the soup as a sign of good luck for the person who gets it in their bowl," she adds.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1 cup sliced leeks (white portion only)
1 cup sliced fresh mushrooms
1 cup chopped fresh broccoli florets
1/4 cup butter, cubed
1 garlic clove, minced
1/4 cup all-purpose flour
1/4 to 1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 bay leaf
3 cups chicken broth
1 cup half-and-half cream
1 cup shredded Swiss cheese
1 can (6 ounces) crabmeat, drained

Steps:

  • In a large saucepan, saute the leeks, mushrooms and broccoli in butter until tender. Add garlic; cook 1 minute longer. Add the flour, thyme, pepper and bay leaf; mix well. Stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Add the cheese and crab; stir until cheese is melted and soup is heated through. Discard bay leaf.

Nutrition Facts : Calories 191 calories, Fat 13g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 532mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.

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