Broccoli Bisque Recipes

Steps:

• Steam broccoli until tender and chop.
• In a saucepan, combine broccoli, onion, and chicken broth.
• Bring to a boil, reduce heat, and simmer 10 minutes.
• Melt butter in another saucepan.
• Add flour, salt and pepper and stir until smooth.
• Stir in the cream.
• Combine sauce and broccoli and cook over medium heat until heated through.
• Serve hot or cold.

Steps:

• Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Steps:

• 1. Put chopped broccoli in dutch oven (along with chopped cauliflower greens if desired).
• 2. Add stock, onion, butter, salt and pepper.
• 3. Bring to a boil and reduce heat.
• 4. Simmer, covered, for 8-10 minutes.
• 5. Puree in blender.
• 6. Stir in lime juice, sour cream and chives. Serve hot.
• 7. To serve cold, do not add in the sour cream or chives. Place pureed soup in refrigerator, covered, for 4 hours. Top with sour cream, chives and garnish with lemon slices.

Steps:

• Thaw broccoli crowns in a 9" pie plate, layer with onions and then cheese.
• In a large bowl, combine eggs, milk, Bisquix and pepper, beat together well.
• Pour mixture over broccoli in a spiral motion (otherwise it may take too long to cook in the middle).
• Bake for 25-35 minutes at 400F (a knife poked into the middle should come out clean).

Steps:

• In a large saucepan, cook the leeks, mushrooms, broccoli and garlic in butter until broccoli is crisp-tender. Stir in flour and seasonings until blended. Gradually add broth and cream., Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add cheese; stir until melted. Add crab; heat through but do not boil. Discard bay leaf before serving.

Steps:

• Mix three ingredients together (eggs, Bisquick and milk) - either mix in blender for 30 seconds or hand mix with a whisk. Grease bottom of Pyrex glass 10 inch pie pan. Place chopped broccoli in pie pan. Spread on bottom. Place onion and Cheddar cheese on top of broccoli. Pour milk mixture in pie pan over broccoli and cheese. Bake at 350 degrees for 45 minutes or until knife placed in center comes out clean.

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.