Susans Cream Of Broccoli Soup 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:

• 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:

• In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm.

Steps:

• 1. Heat the butter or oil (I use butter) in a large saucepan over medium heat. Add the diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes.
• 2. Stir in mushrooms, onion powder, salt, thyme, and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3-5 minutes.
• 3. Sprinkle the flour over the mixture; stir to coat. Add milk and sherry and bring to a simmer, stirring often.
• 4. Add the chicken broth or cooking liquid and the broccoli and return to a simmer. Cook, stirring, until heated through, about 1 minute. Add more broth if you like thinner soup.
• 5. Stir in sour cream and cheese if used. This is now ready for serving, or you may pack in containers and freeze. Serve topped with shredded cheddar cheese if desired.

Steps:

• In a large saucepan, saute onions and celery in oil until tender. Add 4 cups broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, process soup in batches until smooth. Return to pan; add the remaining broth and bring to a boil. Add broccoli, salt and pepper. Reduce heat; simmer, uncovered, 8-10 minutes or until broccoli is tender.

Steps:

• Melt butter in large, heavy pot over medium-high heat. Sweat onions, and stir in the flour until incorporated. Gradually whisk in the stock. Add the broccoli and bring to a simmer. Cook for 20 minutes. Finish with cream. Roughly puree with an immersion blender and season, to taste, with salt and pepper.

Steps:

• Melt butter in a medium saucepan over medium heat. Add onion and cook, stirring, until translucent, about 5 minutes. Add flour and cook, stirring constantly, for 1 minute (the flour should not take on any color).
• Pour in stock, whisking until fully incorporated, and bring to a boil. Reduce heat to a simmer and cook, whisking often, until thickened, about 10 minutes.
• Add broccoli stems and season with salt and pepper. Return to a boil, stirring to combine. Add florets and return to a boil. Reduce heat and gently simmer until broccoli is tender enough to mash with the back of a spoon, 10 to 20 minutes.
• Working in batches, transfer broccoli mixture to the jar of a blender, bowl of a food processor, or puree through a food mill fitted with a fine or coarse disk, or an immersion blender. Strain soup through a fine mesh sieve into a clean pot, pressing down on solids.
• Set pot of soup over low heat and whisk in cream, if using. Thin with more stock or water, if necessary. Season with salt and pepper and serve immediately.