Gails Broccoli Soup Recipes
DIM SUM STYLE GAI-LAN (CHINESE BROCCOLI)
This tastes just like the Gai-Lan that my DBF and I get when we go to Dim Sum on Sundays. It is really easy to make at home. It is similar to regular broccoli but it is slightly milder and has broad flat leaves instead of florets. If you can't find Gai Lan, you can substitute broccolini. The baking soda helps the broccoli retain its green color while cooking.
Provided by cookiedog
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Gai Lan: Rinse gai lan and trim the end of the stems. Bring eight cups of water to a boil in a large saucepan or stock pot. Stir in salt, baking soda, garlic and ginger. Add gai-lan. Cover and simmer about 4 minutes, until the gai lan turns bright green and is tender-crisp. Drain and serve drizzled with the oyster sauce and sprinkled with sesame seeds.
- Sauce: Mix oyster sauce with water or broth, mirin and sugar in a small saucepan. Bring to a boil to melt the sugar. Remove from heat.
Nutrition Facts : Calories 35.5, Fat 1.2, SaturatedFat 0.2, Sodium 1870.1, Carbohydrate 5.7, Fiber 0.4, Sugar 3.2, Protein 0.7
T.G.I.F'S BROCCOLI CHEESE SOUP
A good copycat recipe I use in place of Campbell's broccoli and cheddar for my soup freak! Serve with Salad, hot bread or crackers.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine Chicken broth, water, half and half, cheese, flour, onion and pepper in a large soup pot.
- Bring to a boil, stirring constantly, then reduce to a simmer.
- Add broccoli and simmer for 15 minutes more or until broccoli is tender but not mushy.
- Pour into a large soup bowl and offer cheese and parsley at the table.
GAIL'S BROCCOLI SOUP
Heartier version of traditional broccoli cheese soup. We would serve this on Christmas Eve before church when I was a kid.
Provided by Crystal0
Categories Broccoli Soup
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Heat the vegetable oil in a large pot; cook and stir the onion in the hot oil until soft, 5 to 7 minutes.
- Pour water and chicken bouillon cubes to the pot; cook and stir until the bouillon dissolves, about 4 minutes.
- Stir the potato and carrot into the mixture in the pot; cook another 4 minutes.
- Pour milk into the pot; add broccoli, garlic, chives, bay leaf, cayenne pepper, salt, and black pepper to the mixture, stir, and cook until warm, about 4 minutes.
- Stir the sliced processed cheese food into the soup, bring to a simmer, and cook and stir until the cheese food is melted completely into the soup, about 5 minutes.
- Reduce heat to medium-low and continue cooking until the potatoes and carrots are tender, 10 to 15 minutes.
- Remove and discard the bay leaf to serve.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 18.2 g, Cholesterol 29.5 mg, Fat 12 g, Fiber 2.8 g, Protein 11.9 g, SaturatedFat 6.8 g, Sodium 1164.9 mg, Sugar 5.6 g
GAIL'S BROCCOLI SOUP
Heartier version of traditional broccoli cheese soup. We would serve this on Christmas Eve before church when I was a kid.
Provided by Crystal0
Categories Broccoli Soup
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Heat the vegetable oil in a large pot; cook and stir the onion in the hot oil until soft, 5 to 7 minutes.
- Pour water and chicken bouillon cubes to the pot; cook and stir until the bouillon dissolves, about 4 minutes.
- Stir the potato and carrot into the mixture in the pot; cook another 4 minutes.
- Pour milk into the pot; add broccoli, garlic, chives, bay leaf, cayenne pepper, salt, and black pepper to the mixture, stir, and cook until warm, about 4 minutes.
- Stir the sliced processed cheese food into the soup, bring to a simmer, and cook and stir until the cheese food is melted completely into the soup, about 5 minutes.
- Reduce heat to medium-low and continue cooking until the potatoes and carrots are tender, 10 to 15 minutes.
- Remove and discard the bay leaf to serve.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 18.2 g, Cholesterol 29.5 mg, Fat 12 g, Fiber 2.8 g, Protein 11.9 g, SaturatedFat 6.8 g, Sodium 1164.9 mg, Sugar 5.6 g
GAIL'S BROCCOLI SOUP
Heartier version of traditional broccoli cheese soup. We would serve this on Christmas Eve before church when I was a kid.
Provided by Crystal0
Categories Broccoli Soup
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Heat the vegetable oil in a large pot; cook and stir the onion in the hot oil until soft, 5 to 7 minutes.
- Pour water and chicken bouillon cubes to the pot; cook and stir until the bouillon dissolves, about 4 minutes.
- Stir the potato and carrot into the mixture in the pot; cook another 4 minutes.
- Pour milk into the pot; add broccoli, garlic, chives, bay leaf, cayenne pepper, salt, and black pepper to the mixture, stir, and cook until warm, about 4 minutes.
- Stir the sliced processed cheese food into the soup, bring to a simmer, and cook and stir until the cheese food is melted completely into the soup, about 5 minutes.
- Reduce heat to medium-low and continue cooking until the potatoes and carrots are tender, 10 to 15 minutes.
- Remove and discard the bay leaf to serve.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 18.2 g, Cholesterol 29.5 mg, Fat 12 g, Fiber 2.8 g, Protein 11.9 g, SaturatedFat 6.8 g, Sodium 1164.9 mg, Sugar 5.6 g
GAIL'S BROCCOLI SOUP
Heartier version of traditional broccoli cheese soup. We would serve this on Christmas Eve before church when I was a kid.
Provided by Crystal0
Categories Broccoli Soup
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Heat the vegetable oil in a large pot; cook and stir the onion in the hot oil until soft, 5 to 7 minutes.
- Pour water and chicken bouillon cubes to the pot; cook and stir until the bouillon dissolves, about 4 minutes.
- Stir the potato and carrot into the mixture in the pot; cook another 4 minutes.
- Pour milk into the pot; add broccoli, garlic, chives, bay leaf, cayenne pepper, salt, and black pepper to the mixture, stir, and cook until warm, about 4 minutes.
- Stir the sliced processed cheese food into the soup, bring to a simmer, and cook and stir until the cheese food is melted completely into the soup, about 5 minutes.
- Reduce heat to medium-low and continue cooking until the potatoes and carrots are tender, 10 to 15 minutes.
- Remove and discard the bay leaf to serve.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 18.2 g, Cholesterol 29.5 mg, Fat 12 g, Fiber 2.8 g, Protein 11.9 g, SaturatedFat 6.8 g, Sodium 1164.9 mg, Sugar 5.6 g
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