BROCCOLI CHEESE (SWISS) SOUP - RACHAEL RAY
Please note: This recipe calls for 10 oz small yellow-fleshed potatoes (like Yukon Gold or similar). FYI, this is approx. 2 small potatoes. (It was difficult to write this out in the recipe, so i just decided to note it here.) This is a nice, filling soup that is easy to make. When I made this, I subbed about half the water with leftover chicken broth. However, I'm sure it tastes just as good (w/out the broth). This is part of a "two-for" recipe, which originally included a recipe for Ham-and-Swiss Toasts (for serving alongside) for a complete meal idea. I have posted the Ham and Swiss Toasts separately. Recipe source: Rachael Ray magazine
Provided by Jug OMud
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, heat olive oil over medium heat. Add the onion, season with salt and pepper and cook (stirring often), until softened (approx. 7 minutes).
- Add the potatoes and 3 1/2 cups water and bring to a boil. Lower heat and simmer for 5 minutes.
- Add broccoli and cover and cook until just tender (about 7 minutes).
- Puree half the soup in the blender. Add back to the other half in pan/pot.
- Stir in the 2 cups of the shredded cheese. Add cream and stir. Season with salt and pepper and keep warm over low heat.
- Recommended toppings: toasted walnuts (optional).
- If desired, prep and prepare the Ham and Swiss Toasts (listed separately) to accompany.
Nutrition Facts : Calories 495.9, Fat 33.4, SaturatedFat 17.5, Cholesterol 90.4, Sodium 175.8, Carbohydrate 31.6, Fiber 5.9, Sugar 5.5, Protein 21.2
SWISS BROCCOLI SOUP
Make and share this Swiss Broccoli Soup recipe from Food.com.
Provided by CaliforniaJan
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut enough 1-inch florets from broccoli to measure 2 cups. Cut rest of broccoli into 1-inch pieces. Cook florets and broccoli separately, in lightly salted water; until just tender. (Florets will be done first.) Immediately rinse in cold water to chill completely. Drain. Set florets aside until serving time.
- In a large saucepan, saute leeks in butter until tender; about 3 - 4 minutes. Sprinkle in flour and cook for a minute or so, stirring with a whisk. Remove from heat and stir in chicken stock. Return to heat and simmer 5 minutes stirring occasionally.
- Add broccoli pieces (not florets) to chicken stock and puree in an electric blender, in batches, until smooth.
- Shortly before serving, blend in cream and cheese. Simmer gently until cheese melts. Add nutmeg, and salt and pepper to taste. Add reserved broccoli florets to heat through. Serve immediately.
SWISS 'N' CHEDDAR BROCCOLI SOUP
With two varieties of cheese-Swiss and cheddar-this soup is doubly delicious! I'm sure it will become a favorite in your home.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, combine 3 cups water and bouillon; heat until bouillon is dissolved. Add broccoli; cover and cook over low heat until tender, about 8 minutes. stir in milk, salt, pepper and nutmeg. Combine flour and remaining water; stir into soup. Cook and stir over medium heat for 3 minutes or until thick and bubbly. Remove from the heat. Add cheeses; stir until melted.
Nutrition Facts : Calories 217 calories, Fat 12g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 744mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 13g protein.
SWISS BROCCOLI SOUP
Number Of Ingredients 8
Steps:
- 1. In a 3-quart saucepan over medium heat, melt butter. Add flour, 1/2 teaspoon of the salt and pepper. Cook and stir for 1 minute. Add heavy cream. Stirring, bring to a boil and boil until thickened. Remove from heat.2. Stir in cheese cover and set aside, stirring occasionally until cheese is melted and mixture is smooth.3. Meanwhile, in a 2-quart saucepan over medium-high heat, bring broccoli, water and remaining 1/2 teaspoon salt to a boil. Break broccoli apart with a fork. Reduce heat to low, cover and simmer for 5 to 6 minutes or until tender. Stir cooked broccoli with liquid into cheese sauce. Reheat if necessary over low heat before serving.
Nutrition Facts : Nutritional Facts Serves
SWISS CHEESE SOUP
This is an unusual but good recipe.
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
- In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.
- Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)
Nutrition Facts : Calories 282.4 calories, Carbohydrate 8.6 g, Cholesterol 61.8 mg, Fat 20.3 g, Fiber 0.2 g, Protein 13.1 g, SaturatedFat 12.9 g, Sodium 89.4 mg, Sugar 0.9 g
HAM 'N' SWISS SOUP
Chock-full of ham and broccoli, this flavorful soup is sure to warm spirits on a cool day. Add buttermilk biscuits and a simple spinach salad topped with bottled Italian dressing. Or, bake up golden corn bread muffins and open a can of fruit cocktail to complete this memorable meal.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, melt butter; stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add broccoli and onion; cook and stir until crisp-tender. Add the ham, cream and thyme; heat through. Stir in the cheese until melted.
Nutrition Facts : Calories 595 calories, Fat 48g fat (28g saturated fat), Cholesterol 179mg cholesterol, Sodium 1681mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 30g protein.
BROCCOLI AND SWISS BAKE
Instead of pairing broccoli with cheddar cheese, I decided to use Swiss. This creamy side dish is especially comforting on cool evenings.-Philip Stent, Leggett, Texas
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, cook broccoli until crisp-tender; drain and set aside. In another saucepan, melt butter; add flour. Cook and stir until thickened and bubbly. Stir in onion. Gradually add milk; bring to a boil and cook for 1 minute. Remove from the heat; stir in cheese, eggs and broccoli. Pour into a greased 2-qt. baking dish. Bake, uncovered, at 325° for 30 minutes.
Nutrition Facts :
SWISS BROCCOLI SOUP
Number Of Ingredients 8
Steps:
- 1. In a 3-quart saucepan over medium heat, melt butter. Add flour, 1/2 teaspoon of the salt and pepper. Cook and stir for 1 minute. Add heavy cream. Stirring, bring to a boil and boil until thickened. Remove from heat.2. Stir in cheese cover and set aside, stirring occasionally until cheese is melted and mixture is smooth.3. Meanwhile, in a 2-quart saucepan over medium-high heat, bring broccoli, water and remaining 1/2 teaspoon salt to a boil. Break broccoli apart with a fork. Reduce heat to low, cover and simmer for 5 to 6 minutes or until tender. Stir cooked broccoli with liquid into cheese sauce. Reheat if necessary over low heat before serving.
Nutrition Facts : Nutritional Facts Serves
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