Broccoli Apple Soup Recipes

BROCCOLI APPLE SOUP

Steps:

• Prep the broccoli: Separate the broccoli florets from the stems. Peel the outer tough skin of the stems with a vegetable peeler. Slice the stems into rounds and chop finely (a mini chopper food processor works well for this step).
• Adjust seasonings: Return soup to the pot, reheat and adjust seasonings to taste. Garnish with chopped fresh chives to serve. Recipe adapted from Cooking the Nouvelle Cuisine in America by Michele Urvater and David Liederman.

BROCCOLI APPLE SOUP

Steps:

• Heat oil in large pot with lid.
• Add broccoli, thyme, onion, apple and celery.
• Cover and cook over low heat 10 minutes.
• Add stock and pepper, cook 30 minutes more.
• Remove from heat and cool slightly.
• Puree 1 cup at a time in blender or food processor.
• Serve hot or chilled, garnished with a dollop of yogurt and sprinkling of minced parsley. Makes 5 1/2 cups.

BROCCOLI, APPLE, AND PEANUT SOUP

Steps:

• Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until translucent. Add the garlic and carrots and continue to sauté until the onions are golden.
• Add the water with bouillon cubes, apples, and curry powder. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, or until the carrots and apple are tender. Remove from the heat.
• Transfer the solid ingredients to a food processor with a slotted spoon. Process until just coarsely pureed, leaving plenty of chunks of carrot. Stir the puree back into the soup pot. Or insert an immersion blender into the pot and process until coarsely pureed.
• Add the peanut butter to the soup, about half at a time, whisking in until completely blended with the stock. Return to very low heat.
• Steam the broccoli in a saucepan with about 1/4 cup water, covered, for 5 minutes, or until brightly colored and tender-crisp to your liking. Stir into the soup.
• If the soup is too thick, add enough stock or water to achieve a medium-thick consistency. Add the lemon juice, then season with salt and pepper. Serve at once, passing around chopped peanuts for topping, if desired.
• Per serving:
• Calories: 250
• Total fat: 16g
• Protein: 10g
• Fiber: 6g
• Carbohydrate: 22g
• Cholesterol: 0mg
• Sodium: 76mg

SLOW-COOKER THREE CHEESE BROCCOLI SOUP

Steps:

• Spray 4-quart slow cooker with cooking spray. In 2-quart saucepan, melt butter over medium-high heat. Add onions, pepper and salt; cook 3 to 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in evaporated milk until smooth. Pour mixture into slow cooker. Stir in broth and thawed broccoli.
• Cover; cook on Low heat setting 4 to 4 1/2 hours or until hot but not simmering.
• Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional cheddar cheese.

BROCCOLI, APPLE AND PEANUT SOUP

Steps:

• Heat oil in soup pot. Add onions and saute over med-low until translucent. Add the garlic and carrots and continue to saute until the onions are golden.
• Add water with bouillon cubes, apples and curry powder. Bring to rapid simmer, then lower heat. Cover and simmer gently for 15 minutes, or until carrots and apple are tender. Remove from heat.
• Transfer the solid ingredients from the soup to a food processor with a slotted spoon. Process until just coarsely pureed, leaving plenty of chunks of carrot.
• Stir the puree back into the soup pot.
• Add peanut butter to soup, about half at a time, whisking in until completely blended with the stock. Return to very low heat.
• Steam the broccoli in a saucepan with about 1/4 cup water, covered, for 5 minutes, or until tender-crisp to your liking. Stir into soup.
• If soup is too thick, add enough additional stock or water to acheive a medium-thick consistency.
• Add the lemon juice, then season with salt and pepper.
• Serve at once, topping with peanuts if desired.