Broccoli Bisque Recipes

BROCCOLI BISQUE

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.

ELEGANT BROCCOLI BISQUE

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.

BROCCOLI BISQUE

Steps:

• 1. Put chopped broccoli in dutch oven (along with chopped cauliflower greens if desired).
• 2. Add stock, onion, butter, salt and pepper.
• 3. Bring to a boil and reduce heat.
• 4. Simmer, covered, for 8-10 minutes.
• 5. Puree in blender.
• 6. Stir in lime juice, sour cream and chives. Serve hot.
• 7. To serve cold, do not add in the sour cream or chives. Place pureed soup in refrigerator, covered, for 4 hours. Top with sour cream, chives and garnish with lemon slices.

LOW FAT BROCCOLI BISQUE

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.