Velvety Potato And Broccoli Bisque Recipes

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ELEGANT BROCCOLI BISQUE



Elegant Broccoli Bisque image

This was nice straight from "Vegan Vittles", but I've tweaked it to make this creamy, light-green soup truly irresistable. My whole family (little bro included!) enjoys this in fall or winter weather.

Provided by White Rose Child

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

3 potatoes, chopped (medium-smallish sized ones, peel only if desired- you really don't need to)
2 cups water or 2 cups vegetable stock
1 medium onion, chopped
4 cups broccoli, cut into florets, including some stem (or 2 cups each broccoli and cauliflower)
2 teaspoons dried tarragon leaves
1 1/2 cups soymilk (low-fat works well)
1 1/2 tablespoons almond butter
1 tablespoon tahini
1 1/2 tablespoons Dijon mustard
1/2 cup water or 1/2 cup vegetable stock
1/4 teaspoon sea salt
1/4-1/2 teaspoon white pepper

Steps:

  • In a medium pot, combine the potatoes, water or stock, onion , tarragon and broccoli. (Note: If using frozen broccoli, wait 5-10 minutes before adding it.) Bring to a boil, then reduce to a simmer for 10-15 minutes, till the vegetables are tender.
  • Combine the milk, almond butter, tahini, mustard and stir together well. Set aside.
  • Transfer the vegetables, in batches, to a food processor and blend each batch with some of the milk mixture. Blend about 20-30 seconds, until smooth but still just chunky enough to be thick.
  • Return the soup to the pot. Pour that last 1/2 cup of liquid into the food processor to rinse it out into the pot. Stir in the salt and white pepper, to taste.
  • Reheat over medium-low, for five minutes or so. Serve with sandwiches, baked potatoes, or rolls with almond butter or margarine.

Nutrition Facts : Calories 185.1, Fat 5.2, SaturatedFat 0.6, Sodium 221.5, Carbohydrate 29.5, Fiber 5.5, Sugar 3.3, Protein 8

LOW FAT BROCCOLI BISQUE



Low Fat Broccoli Bisque image

Make and share this Low Fat Broccoli Bisque recipe from Food.com.

Provided by Smiling in Texas

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

2 medium broccoli stems
1/2 small head cauliflower
1 cup chopped green onion
2 teaspoons margarine
1 tablespoon flour
3 cups fat-free chicken broth
1 1/3 cups coarsely chopped potatoes, peeled
1 1/2 tablespoons dried chives
2 1/2 teaspoons dried basil leaves
1 1/2 cups 2% low-fat milk
salt, to taste
pepper, to taste

Steps:

  • Clean the broccoli and cauliflower, reserving 3/4 cup of the broccoli, and 3/4 cup of the cauliflower florets, chopping the rest fine.
  • Saute green onios in margarine until tender.
  • Stir in flour, cooking for 1 minute.
  • Stir in Chicken stock, chopped broccoli and cauliflower, potatoes, chives, and basil and bring to a boil.
  • Reduce heat and simmer until potatoes are tender.
  • Process in food processor until smooth.
  • Add milk and reserved broccoli and cauliflower florets until boiling again.
  • Reduce heat and simmer until florets are crisp-tender.
  • Season to taste with salt and pepper.

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