Broccoli Soup Revised Down Home With The Neelys Recipes

BROCCOLI SOUP

Steps:

• In a medium-size saucepan, over medium heat, add the garlic, shallots, leeks, onion and thyme. Sweat in the butter until fragrant.
• Add the broccoli stem slices and saute until softened.
• Pour in the chicken stock and bay leaf and simmer for about 20 minutes.
• In the meantime, blanch the broccoli tips in a pot of boiling water over medium heat until bright green. Remove the tips from the water and "shock" in a bowl of iced water.
• Drain the green tips and puree in a blender. Set aside.
• Puree the soup in a blender and strain through a fine chinoise into a large serving bowl.
• Add the green tip puree and season with salt and pepper, to taste.
• Serve piping hot.

BROCCOLI SOUP - REVISED DOWN HOME WITH THE NEELY'S

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.

BROCCOLI SOUP - DOWN HOME W/ THE NEELYS

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.

BROCCOLI SOUP

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.

FRIED GREEN BEANS - THE NEELYS

Steps:

• Preheat oil to 375 degrees F.
• Whisk the beer,flour, salt and pepper until smooth.
• Dip green beans into batter to coat, letting excess drip off. Fry in the peanut oil in batches, until they are golden and crisp. Remove from oil with a spider strainer to a paper towel lined sheet tray. Sprinkle with salt and pepper.
• NOTE: I like to dip with homemade wasabi mayo.

BROCCOLI CHEDDAR CORNBREAD - THE NEELYS

Steps:

• Preheat oven to 375 degrees F.
• Mix together all ingredients except 2 tablespoons Cheddar to create a batter in a bowl.
• In a 10-inch cast iron skillet melt butter. Saute onions and broccoli until soft. Pour batter over the vegetable mixture and sprinkle top evenly with remaining cheese. You can also place the ingredients in an 11 by 17-inch baking dish.
• Bake in oven until golden, 30 minutes.

PAULA DEEN'S BROCCOLI SOUP

Steps:

• Place steamed broccoli in a blender and blend until pureed. Transfer puree to a pot and add chicken broth and heavy cream. Season with salt and pepper, to taste.