Broccoli And Carrot Chowder Recipes

BROCCOLI AND CARROT CHOWDER

Steps:

• In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Add 3 cups milk, bouillon, Worcestershire sauce, salt and pepper. , In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese just until melted.

BROCCOLI CHOWDER

Steps:

• In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender., Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.

CARROT BROCCOLI SOUP

Steps:

• In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes. Add broccoli; cook 3 minutes longer. Stir in 2-3/4 cups milk, salt, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Combine the flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook 2 minutes longer or until thickened.

BROCCOLI AND CARROT CHOWDER

Steps:

• Heat the broth in a pot.
• Add the carrot cubes and simmer for five minutes.
• Drop in the broccoli florets and simmer the vegetables for another five minutes.
• While the vegetables cook, in another pot, melt the butter.
• Sautee the onion and thyme in the butter for about a minute.
• Add the flour all at once and stir to make a roux.
• Cook the roux, stirring often, for three to four minutes.
• While the roux cooks, scoop out a cup of carrot and broccoli florets from the other pot and reserve.
• Slowly drizzle a cup of broth into the roux, mixing as your pour.
• Repeat until the roux and broth mixture reaches a consistency to your liking (you may or may not use up all the broth, depending on how thick you want your chowder).
• Taste the thickened soup, and add salt and pepper, as needed.
• Scoop out the remaining vegetables in the other pot and add to the thickened soup.
• Take the pan off the heat, plunge in your immersion blender and puree the vegetables as smoothly or as coarsley as you like.
• Put the pan back on the stove over low heat, stir in the reserved carrot cubes and broccoli florets, and bring the chowder to a simmer.
• Pour in the cream, stir, and taste the soup. Add more salt and pepper, if needed.
• When the soup comes to a simmer once more, turn off the heat.
• Serve your broccoli and carrot chowder at once.

BROCCOLI/CARROT SOUP

Steps:

• Prepare broccoli using peeled stalks.
• Cut into small pieces.
• Peel& cut carrots into small coin-size pieces.
• Steam both vegetables until fork tender.
• Place steamed vegetables into blender.
• Add 1/2 warmed broth.
• Liquefy, being careful not to overflow.
• Remove to large pot with lid.
• Add remaining broth,half& half,milk,hot sauce,cheese,and salt to blender.
• Liquefy.
• Add to soup in pot.
• Stir to combine.
• Peel& dice potato.
• Place with filtered water in saucepan.
• Bring to boil, turn down to simmer until fork tender.
• Do not overcook.
• Strain, saving potato water.
• Set potatoes aside.
• Add potato water to thicken soup, if desired.
• Blend well and reheat.
• Serve hot with potatoes.
• Add pepper to taste.