BROCCOLI SOUP - REVISED DOWN HOME WITH THE NEELY'S
Make and share this Broccoli Soup - Revised Down Home With the Neely's recipe from Food.com.
Provided by clewicki1
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blond color. Add stock and bring to boil.
- Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot.
Nutrition Facts : Calories 470.2, Fat 16.7, SaturatedFat 8.6, Cholesterol 32, Sodium 525, Carbohydrate 70.5, Fiber 26.5, Sugar 14.9, Protein 25.1
BROCCOLI SOUP - DOWN HOME W/ THE NEELYS
Make and share this Broccoli Soup - Down Home W/ the Neelys recipe from Food.com.
Provided by Cristina Barry
Categories Vegetable
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 4 tablespoons butter in heavy medium pot over medium-high heat.
- Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes.
- Add the flour and cook for 1 minute, until the flour reaches a blonde color.
- Add stock and bring to boil.
- Simmer uncovered until broccoli is tender, about 15 minutes.
- Pour in cream.
- With an immersion blender, puree the soup.
- Add salt and pepper, to taste, and then replace the lid back on the pot.
Nutrition Facts : Calories 719.6, Fat 34, SaturatedFat 18.8, Cholesterol 84.9, Sodium 655.6, Carbohydrate 91.5, Fiber 35.4, Sugar 17.8, Protein 33.3
BROCCOLI SOUP
Puree the Neelys' top-rated Broccoli Soup recipe from Down Home with the Neelys on Food Network for a creamy vegetable soup garnished with homemade croutons.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
- Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.
- Preheat oven to 400 degrees F.
- Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
- Spread seasoned bread onto a sheet pan and bake for about 15 minutes.
EASIEST BROCCOLI SOUP EVER
This cheesy cream of broccoli recipe takes very little time and tastes amazing. Perfect for a quick meal after a long day. I prefer to use organic broccoli and milk.
Provided by brighatea
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the broccoli, cover the pot, and steam the broccoli until fork-tender, 8 to 10 minutes.
- Transfer broccoli to a blender and allow to cool slightly, about 5 minutes.
- Place milk, Cheddar cheese, and Parmesan cheese in the blender. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Alternately, you can use a stick blender and puree in a bowl.
Nutrition Facts : Calories 448.4 calories, Carbohydrate 27.4 g, Cholesterol 83.2 mg, Fat 25.8 g, Fiber 5.9 g, Protein 30.4 g, SaturatedFat 15.9 g, Sodium 602.3 mg, Sugar 15.6 g
BEST BROCCOLI SOUP
Here's a creamy, comforting broccoli soup. It's a delicious way to eat your vegetables. -Carolyn Weinberg, Custer, Montana
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside. , In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender.
Nutrition Facts : Calories 164 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 868mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
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