Grammys Broccoli Soup Recipes

Steps:

• Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
• Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
• Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
• Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

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:

• Combine broccoli, celery, carrots, water, and chicken bouillon in a large soup pot. Boil 20-30 minutes.
• While vegetables are cooking - In a saucepan, saute onion in butter until tender.
• Add cornstarch and flour to butter mixture, stirring until browned.
• Gradually add milk and cook, stirring constantly, until thick. Add shredded cheese and stir until melted.
• Add the cheese sauce to the broccoli mixture and stir until well combined. Simmer until heated through.

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.