Low Fat Broccoli Bisque Recipes

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:

• 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.

Steps:

• pre-heat oven to 450 degrees.
• cover a cookie sheet with tin foil.
• lightly spray broccoli and garlic with non-fat cooking spray.
• arrange on the cookie sheet in a single layer.
• sprinkle with salt, pepper and oregano.
• roast in the oven for 20 minutes or until tender.
• sprinkle with balsamic vinegar.

Steps:

• In a medium pot, combine the potatoes, water or stock, onion , tarragon and broccoli. (Note: If using frozen broccoli, wait 5-10 minutes before adding it.) Bring to a boil, then reduce to a simmer for 10-15 minutes, till the vegetables are tender.
• Combine the milk, almond butter, tahini, mustard and stir together well. Set aside.
• Transfer the vegetables, in batches, to a food processor and blend each batch with some of the milk mixture. Blend about 20-30 seconds, until smooth but still just chunky enough to be thick.
• Return the soup to the pot. Pour that last 1/2 cup of liquid into the food processor to rinse it out into the pot. Stir in the salt and white pepper, to taste.
• Reheat over medium-low, for five minutes or so. Serve with sandwiches, baked potatoes, or rolls with almond butter or margarine.

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:

• Combine the first 7 ingredients in a medium saucepan.
• For 4 min or until the cheese melts, cook over low heat.
• Stir constantly to prevent any sticking.
• Add the broccoli and cook another 2 min.
• or so until it is thoroughly heated through.
• Coat a 2 qt.
• casserole with the spray.
• Spoon the mixture in.
• Bake at 350* for 30 min.