Curtis Broccoli Soup Recipes

BROCCOLI CREAM SOUP

Steps:

• Melt butter in a medium saucepan over medium heat. Add onion and cook, stirring, until translucent, about 5 minutes. Add flour and cook, stirring constantly, for 1 minute (the flour should not take on any color).
• Pour in stock, whisking until fully incorporated, and bring to a boil. Reduce heat to a simmer and cook, whisking often, until thickened, about 10 minutes.
• Add broccoli stems and season with salt and pepper. Return to a boil, stirring to combine. Add florets and return to a boil. Reduce heat and gently simmer until broccoli is tender enough to mash with the back of a spoon, 10 to 20 minutes.
• Working in batches, transfer broccoli mixture to the jar of a blender, bowl of a food processor, or puree through a food mill fitted with a fine or coarse disk, or an immersion blender. Strain soup through a fine mesh sieve into a clean pot, pressing down on solids.
• Set pot of soup over low heat and whisk in cream, if using. Thin with more stock or water, if necessary. Season with salt and pepper and serve immediately.

CURTIS AIKENS' ABC SOUP

Steps:

• A is for vitamin A. We all know that Vitamin A is found in carrots, but it's also found in green vegetables like Asparagus and Artichokes 1/4 to 1/2 pound asparagus, cut into 1 inch pieces 6 artichoke bottoms (hearts) cut into quarters
• B is for Broccoli. Former President Bush was famous for not enjoying broccoli, but his wife Barbara loved it, and she was dedicated to the cause of reading, all across this country. I hope you'll join me in thanking Barbara Bush for all of her work with literacy. 2 heads of broccoli (and their trimmed stalks) cut into pieces
• C is for Carrots, yummy! I love carrots; they're sweet, crunchy and good for the eyes, teeth and bones. 3 carrots, peeled and cut into pieces
• D is for Daikon, a vegetable used a lot in Asian cuisine. It adds a wonderful flavor to soup. 1 medium daikon, peeled and cut into pieces
• E is for Eggplant, not usually found in soups, but eggplant works, especially if you can find the small green Thai eggplant. You don't even have to peel them, just remove their caps. If you don't find Thai eggplant, purple eggplant will do nicely! 12 small Thai eggplant or 1 purple eggplant, peeled, diced and slightly sauteed in olive oil
• F is for Fungi; that means mushrooms! Any mushrooms will work; White button or Shiitake or Oyster. 2 handfuls of mushrooms, chopped and sauteed with a little bit of olive oil
• G is for Ginger. A fabulous root spice, the best of which comes from our 50th state, Hawaii. 1/4 to 1/2 teaspoon Ginger root, peeled and very finely chopped.
• H is for HOT. If you like your soups spicy hot, you can add Habanero peppers, which is the hottest pepper of all. Not everyone appreciates Habanero; in this soup they are optional and should be handled by grown ups only! 2 to 3 Habaneros, seeded and finely diced
• I is for Ingredients. This is what cooks call all of the things that go into a recipe. I have never found a vegetable that starts with the letter I. If you can think of one, please let me know!!
• J is for Jicama, a delicious root vegetable, which is quite popular in the tropical regions of the world, and looks very much like a potato. 1/4 cup jicama, peeled and diced
• K is for Kohlrabi, a great vegetable that comes in red, green and sometimes white. The leafy top and globe shaped bottom are all good to eat. A few diced kohlrabi leaves or 1/8 cup kohlrabi bottom, peeled and diced
• L is for Lemongrass, which is used a lot in Asia. If you can't find it, you can substitute a little lemon juice, or a little of its peel. 1 tablespoon minced lemongrass or 1/2 teaspoon yellow lemon peel, grated
• M is for Maize, the Native American word for corn Kernels of 3 ears of corn
• N is for Nutmeg, a wonderful spice that smells good too! 1/4 teaspoon nutmeg

ERIN'S CHEESY BROCCOLI SOUP

Steps:

• Bring water and chicken bouillon granules to a boil in a pot. Add broccoli and onion; cook at a boil until tender, 10 to 12 minutes.
• Combine milk, margarine, flour, and cream cheese in a large pot over medium heat; cook and stir until the margarine melts and the mixture begins to thicken, about 5 minutes.
• Stir Cheddar cheese into the milk mixture; cook and stir until the Cheddar melts completely.
• Pour the broccoli mixture into the cheese mixture in the large pot; stir well.

CREAMY BROCCOLI SOUP

Steps:

• Heat oil in a medium pot over medium heat. Add onion, garlic, and pepper flakes and cook, stirring, until tender, 6 to 8 minutes. Add broth and bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes. Season with salt and pepper. Remove from heat, stir in spinach, and let cool slightly.
• Transfer soup to blend and puree with avocado. Adjust seasoning. Garnish with avocado and a drizzle of olive oil.

CURRIED BROCCOLI SOUP

Steps:

• In a pot, melt the butter over medium heat, then add onion and cook, stirring frequently, until softened (about 3-5 minutes).
• Add flour, curry powder, and cumin, and cook for about a minute, again stirring.
• Whisk in chicken broth and water. Bring to a boil, whisking until smooth.
• Add broccoli and ground black pepper. Reduce heat to medium-low, cover and cook for about 5 minutes.
• Using a slotted spood, remove the vegetables and put them in a blender, along with 1 cup of the liquid. Blend until smooth.
• Return blended mixture to the pot. Stir in the cream and cook for another couple of minutes to heat through, then serve.

QUICK CREAMY BROCCOLI SOUP

Steps:

• In a large saucepan, heat olive oil over medium-low heat. Add onion, and cook until softened, 5 minutes. Add nutmeg; cook until fragrant, 30 seconds.
• Stir in broth, 1 1/2 cups water, oats, and broccoli. Season with salt and pepper. Bring to a boil; reduce heat. Simmer until broccoli is tender, 5 to 10 minutes.
• Puree soup in batches, filling blender halfway. Return to pot. Season with salt and pepper.

CURRIED CREAM OF BROCCOLI SOUP

Steps:

• Cook onion in butter over moderate heat, stirring, for 4 minutes.
• Add broccoli, stock and curry and season to taste.
• Simmer mixture, covered, for 30 minutes.
• Puree mixture in processor in batches, transferring it to a saucepan.
• Add cream and heat over low heat.
• Garnish with croutons or scallions.