Broccoli Puree Recipes

Steps:

• Trim and cut the broccoli into florets. If the stems are large, trim and cut them into large bite-size pieces. There should be about 6 cups.
• Put the broccoli pieces in a saucepan with water to cover and salt. Bring to a boil and simmer about 10 minutes or until tender but not mushy. Drain.
• Put the broccoli in a food processor and puree it. Or, preferably, put it in a conical food mill and press it through into a saucepan.
• Heat the puree gently while stirring in the butter, garlic, salt, pepper, nutmeg and cheese. When piping hot serve immediately.

Steps:

• Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the potato chunks and cook until they are very tender, about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth.
• Place broccoli into steamer rack and steam over medium heat until the broccoli is very tender, about 12 minutes. Transfer the broccoli to the bowl of a food processor. Add the broth, cream cheese, and Parmesan. Process until the broccoli is pureed and almost smooth.
• Stir the broccoli puree into the mashed potato and blend well. Season the puree to taste with salt and pepper, and serve.

Steps:

• Cut off a 1/4-inch-thick slice of ginger and reserve. Grate the remainder and wrap it in a thin cotton tea towel. Twist the towel tightly to release the juice. Reserve 1/2 teaspoon juice and discard the rest with the grated ginger.
• Heat the oil in a large saucepan over medium heat. Add the ginger slice, onions and garlic, cover and sweat until the onions are soft but not browned, 5 to 8 minutes. Add the cream, bring to a boil and simmer until slightly thickened, about 4 minutes. Discard the ginger slice and keep the cream warm.
• Bring a pot of salted water to a boil. Add the broccoli and cook until very tender, 8 to 10 minutes. Drain in a colander and press against the sides with a wooden spoon to extract excess water.
• Put the broccoli in a food processor, add 1/2 the cream mixture, a pinch of salt and a pinch of cayenne. Process until smooth. Add the remaining cream mixture and the ginger juice; blend well. Adjust the seasoning and serve warm.

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:

• Cut and trim broccoli into florets. If stems are large, trim them and cut them into fairly large bite-size pieces. There should be about six cups.
• Put broccoli pieces in saucepan and add cold water to cover and salt to taste. Bring to boil and let simmer about 10 minutes or until tender but not mushy. Drain.
• Put broccoli into the container of food processor and process or, preferably, into conical food mill and press through into a saucepan.
• Heat gently while stirring in butter, garlic, salt, pepper and cheese. When piping hot, serve immediately.

Steps:

• Place the potato chunks in a steamer rack and cook over high heat until they are very tender, about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth.
• Place broccoli into the steamer rack and steam over medium heat until it is very tender, about 12 minutes. Transfer the broccoli to the bowl of a food processor. Add the broth, cream cheese and Parmesan. Process until the broccoli is pureed and almost smooth.
• Stir the broccoli puree into the mashed potato and blend well. Season to taste with salt and pepper and serve.