Creamy Broccoli Soup With Broccoli Rabe Recipes

Steps:

• In a large Dutch oven or pot, heat oil over medium. Add onions and garlic; season with salt and pepper. Cook, stirring frequently, until onions have softened, 8 to 10 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms begin to release their liquid, 2 to 4 minutes. Add broccoli rabe; cook until wilted, 2 to 3 minutes.
• Add broth and 2 cups water; season with salt and pepper. Bring to a boil, and reduce heat to medium-low. Cook, stirring occasionally, until broccoli rabe is tender, 10 to 15 minutes. Add beans and parsley; simmer until warmed through, about 5 minutes.

Steps:

• In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
• Add flour and cook, stirring, until combined, 1 minute.
• Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
• Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes.
• Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
• Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

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:

• Place the yogurt in a sieve lined with a paper towel. Set aside until all of the liquid has drained off, several hours or overnight in the refrigerator.
• Melt the butter in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the broccoli stalks and florets and 3 cups of the chicken broth and bring to a boil. Reduce to a simmer, cover and cook until the broccoli is soft, about 20 minutes.
• Place half of the broccoli and cooking liquid with half of the yogurt in a blender. Hold the top down firmly with a kitchen towel and blend until coarsely pureed. Scrape the mixture into a large saucepan and repeat with the remaining broccoli, cooking liquid and yogurt. Stir in the remaining 1/2 cup chicken broth, the salt, pepper and cayenne. Warm the soup over low heat.
• Separate the broccoli rabe stems from the leaves. Cut the stems into 1/2-inch pieces and cut the leaves across into thin strips. Bring a medium-size pot of lightly salted water to a boil. Add the stems and blanch for 2 minutes. Remove with a slotted spoon. Add the leaves and blanch for 1 minute. Drain. Divide the soup among 4 bowls. Top with the broccoli rabe stems and then the leaves and serve immediately.

Steps:

• Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
• Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
• Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
• Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
• Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
• Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
• Serve with feta and parsley, and with eggs, if you like.

Steps:

• In a large saucepan, bring broth to a boil; add broccoli. Reduce heat; cover and simmer until tender, about 10 minutes. , Meanwhile, in a small skillet, saute onions in oil until tender; stir into broth. Remove from heat; cool 10-15 minutes. Puree in small batches in a blender or food processor until smooth. Return all to the saucepan; set aside. , In a small pan, combine flour, salt, nutmeg and pepper. Slowly add cream, stirring constantly. Bring to a boil over medium heat. Cook and stir for 2 minutes or until slightly thickened. Gradually stir into broccoli mixture. Return to the heat; cook over medium until heated through, stirring occasionally.

Steps:

• Cut off the broccoli stems, then cut the stems into 1-inch-thick slices. Separate the florets into small pieces. Reserve the stems and florets separately.
• Heat a large Dutch oven or pot over medium-high and add the olive oil. Stir in the onion, carrot, tomato, sweet potato and the broccoli stems, spread in an even layer and season generously with salt and pepper. Let the vegetables on the bottom sear without stirring until lightly browned, 10 to 15 minutes.
• Add the garlic powder and stir with a wooden spoon to hydrate the spice in the fat and continue cooking for another minute or so. The tomato will start to break down and get jammy.
• Add the coconut water, raise the heat to high and bring the soup to a boil. Cover, lower the heat to keep the soup at a gentle boil and continue cooking until all of the vegetables are mostly softened and the stock is imbued with savory flavor, about 10 minutes. For a creamier texture, remove the broccoli stems to snack on or discard; for more broccoli flavor (and roughage), leave the stems in.
• Stir in the broccoli florets and tofu, raise the heat to high and bring the soup to a boil. Cover and cook until a paring knife easily cuts the stem part of a broccoli floret, 8 to 10 minutes.
• Carefully ladle the contents of the pot into a blender and blend until smooth. Taste and add salt and pepper as needed, then add more coconut water or water to thin out the soup to your desired thickness.
• Serve hot in shallow bowls, each serving dolloped with a spoonful of fridge-cold ricotta, if using, and lightly drizzled with extra-virgin olive oil and sprinkled with herbs, if desired.