ROASTED BROCCOLI AND WALNUTS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Add the broccoli to a large, rimmed sheet tray along with the walnuts, red pepper flakes and garlic, and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Roast until the stems are tender-crisp and lightly golden brown, 15 to 18 minutes.
CREAM OF WALNUT SOUP
"Smooth and creamy, this mildly flavored soup makes a wonderful start to a meal. With its unique taste, it is not your run-of-the-mill soup." - Denise Albers, Freeburg, Illinois
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 3 cups.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Strain., In a large saucepan, melt butter over medium heat. Stir in flour until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1 minute or until thickened. Gradually stir in pureed mixture. Add cream; heat through (do not boil). Garnish with parsley.
Nutrition Facts : Calories 365 calories, Fat 32g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 824mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
BEST BROCCOLI SOUP
Here's a creamy, comforting broccoli soup. It's a delicious way to eat your vegetables. -Carolyn Weinberg, Custer, Montana
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside. , In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender.
Nutrition Facts : Calories 164 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 868mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
BROCCOLI WITH PARMESAN AND WALNUTS
This side pairs well with Tuna Casserole, pasta, or steak.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- In a large skillet, heat olive oil over medium-high. Add broccoli and cook until broccoli begins to brown, about 4 minutes. Add garlic, and cook, stirring occasionally, until broccoli is crisp-tender and garlic begins to brown, about 3 minutes. Add red-pepper flakes, season with salt and pepper, and transfer to a serving bowl. Toss with lemon zest and lemon juice, Parmesan, and walnuts. Serve warm or at room temperature.
Nutrition Facts : Calories 221 g, Fat 17 g, Fiber 5 g, Protein 8 g, SaturatedFat 3 g
BEST CREAM OF BROCCOLI SOUP
This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will).
Provided by Jessie A.
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 35m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 17 g, Cholesterol 31.9 mg, Fat 12.4 g, Fiber 3.6 g, Protein 9.2 g, SaturatedFat 7.4 g, Sodium 528 mg, Sugar 7 g
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