Silky Broccoli Soup With Pimento Cheese Tartines Recipes

SILKY BROCCOLI SOUP WITH PIMENTO CHEESE TARTINES

Steps:

• Preheat the oven to 425 degrees F.
• Heat 1/4 cup of the olive oil in a large pot over medium heat. Add the onions and garlic and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, about 6 minutes. Stir in 2 cups water and the stock and cook over high heat until the mixture is boiling.
• Meanwhile, cut the broccoli crowns into small florets, then peel and slice the stems. Add the stems and two-thirds of the florets to the boiling water. Cover and simmer over medium heat, stirring occasionally, until the broccoli is very soft, 10 to 12 minutes.
• While the broccoli cooks, spread the remaining broccoli florets on one half of a rimmed baking sheet. Drizzle the florets with 1 tablespoon of the oil and season with salt and pepper. Arrange the bread on the other side of the baking sheet and drizzle with olive oil. Bake, flipping the bread halfway through, until the broccoli florets and bread are lightly browned, about 10 minutes.
• Meanwhile, make the pimento cheese. Stir the cheese, roasted pepper, mayonnaise and hot sauce in a bowl. Season with salt and pepper.
• Stir the spinach into the soup until just wilted. Working in batches, puree the soup in a blender until very smooth (see Cook's Note). Stir in the vinegar and season with salt and pepper. Ladle the soup into bowls and top with the roasted broccoli. Spread the pimento cheese on the toasts. Garnish the soup and tartines with the snipped chives and pepper. Serve.

EXCELLENT BROCCOLI CHEESE SOUP

Steps:

• Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
• Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
• Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.

BROCCOLI SOUP WITH CHEESE TOASTIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potato and stock in a saucepan and bring to the boil, turn down to simmer for 10 mins until the potato is tender, then add the broccoli and some seasoning and cook for another 4-5 mins. Blend the soup until smooth, then return to the pan and keep warm while you make the toasties.
• Whizz 1 slice of bread to make crumbs, then stir in the cheese, egg and onions. Spread over 3 slices of bread, add a dash of Worcestershire sauce, and sandwich each one together with the remaining slices. Brush with oil and bake for 10 mins, turning halfway through, until the outside is crisp and golden and middle melted. Cut into triangles and serve with the soup.

BROCCOLI SUPREME WITH PIMENTOS

Steps:

• In a large bowl, combine the first seven ingredients; stir to coat. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 20 minutes or until heated through.

ROASTED BROCCOLI-CHEESE SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with a silicone mat.
• Toss broccoli and olive oil together in a bowl. Transfer to the prepared baking pan. Sprinkle 1/2 of the minced garlic over top.
• Roast in the oven until broccoli is tender, 15 to 20 minutes, tossing occasionally.
• Meanwhile, combine remaining garlic and onions in a food processor; pulse until onion is chopped. Change to the shredding disc and grate carrots into the bowl.
• Melt 1 tablespoon butter in a medium skillet over medium heat. Add onion-carrot mixture to the skillet and saute until tender, 5 to 7 minutes. Remove to a plate.
• Add remaining 4 tablespoons butter to the same skillet. When melted, slowly stir in flour. Slowly stir in half-and-half, then stir in chicken broth. Simmer until thickened, 10 to 15 minutes.
• Slowly drop in Cheddar cheese; add cooked vegetables and roasted broccoli; simmer for 5 minutes.

BROCCOLI & STILTON SOUP

Steps:

• Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. Cook on a medium heat until soft. Add a splash of water if the onion starts to catch.
• Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid.
• Pour in 1l of chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft.
• Add the rest of the roughly chopped broccoli and cook for a further 5 minutes.
• Carefully transfer to a blender and blitz until smooth.
• Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.

BROCCOLI AND STILTON SOUP

Steps:

• Break broccoli into florets & roughly chop any tough stems. Set aside 2 sml florets for garnish.
• Melt butter in a lrg pan & cook the onion & leek till soft, but not caramelized. Add broccoli & potato, then pour in the stock. Cover & simmer for 15-20 min, till tender.
• Allow to cool slightly, then puree the soup in a blender or food proc. (I will use my immersion blender for this). Return soup to the pan.
• Add milk + cream, season w/salt & pepper to taste pref & reheat gently. At the last moment, add Stilton cheese & stir soup till the cheese just melts. DO NOT BOIL.
• Cut reserved broccoli florets into thin slices. Ladle soup into warmed bowls & garnish w/sliced broccoli & freshly ground black pepper. Serve immediately.

BROCCOLI CHEESE SOUP

Steps:

• In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
• Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
• In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

BROCCOLI AND STILTON SOUP

Steps:

• In a large saucepan over medium heat, cook onions in olive oil until translucent. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture. Pour in chicken broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes. Remove from heat and let cool slightly. Stir in cheese until melted.
• Puree soup in a blender or food processor or with an immersion blender.

BROCCOLI CHEESE SOUP VII

Steps:

• Place broccoli in a medium saucepan with just enough water to cover. Cook until tender, about 8 minutes. Set aside and do not drain water.
• In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream and bouillon cube. Add the broccoli and it's water to the mixture and season with salt and pepper. Heat soup to warm and serve immediately.

STILTON-AND-BROCCOLI SOUP

Steps:

• Heat the oil over medium-low heat in a heavy-bottomed pot. Sweat but don't brown the leeks, onions and celery, about 20 minutes. Add the broccoli and sweat for 10 minutes more. Add stock.
• Bring to a rolling boil over medium-high heat, then lower the heat and simmer till the vegetables are tender, about 15 minutes.
• In a food processor, puree the vegetables in their broth and return them to the pot.
• Ten minutes before serving, stir in cream, then the grated Stilton. Once the cheese has melted, taste. Add pepper and, if necessary, salt.
• Serve immediately. Pass the almonds in a separate bowl, and garnish the soup generously.