Cream Of Broccoli And Pea Soup Recipes

EASY CREAM OF BROCCOLI SOUP

Steps:

• In a large saucepan, heat oil over medium-high. Add onion; season with salt and pepper. Cook until soft, about 5 minutes. Add broth, broccoli, potato, and 2 cups water; season generously with salt. Bring to a boil. Reduce heat, and simmer until broccoli and potato are just tender, about 4 minutes.
• Working in batches, puree soup in a blender (fill it no more than halfway) and return to pot. Stir in cream and lemon juice; season with salt and pepper.

HERBY BROCCOLI & PEA SOUP

Steps:

• Heat the oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Add the garlic and cook for 1 min more. Tip in the broccoli, peas and chard, then pour over the stock and bring the mixture to the boil. Reduce the heat to a simmer, cover and cook for 25 mins.
• Stir through the herbs, lemon zest and juice, then blitz the soup with a stick blender until completely smooth. Ladle into bowls and serve with the toasted pumpkin seeds scattered over the top.

CREAM OF BROCCOLI SOUP

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.

BEST CREAM OF BROCCOLI SOUP

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.

BROCCOLI AND CHICKPEA SOUP WITH SAGNARELLI

Steps:

• Get the Sagnarelli Pasta HERE! Put a large stockpot over a medium flame and heat the oil. Add in the rosemary and cook for one minute. Add in the carrots, onions, garlic and celery and cook until softened, about 7-8 minutes. Separate out about 1 cup of the chickpeas and mash them with a wooden spoon. Add the whole and mashed chickpeas to the pot. Add in the water and bouillon or water to the pot and bring to a boil. Add in the broccoli and cook until tender, about 10 minutes. Drop the Sagnarelli pasta into a large pot of salted boiling water. Cook about 3 minutes less than the package instructions. Drain and add the pasta to the pot with the soup. Serve with a generous sprinkle of grated Parmigiano reggiano cheese.

CREAM OF PEA SOUP

Steps:

• Drain peas, reserving 1/3 cup liquid. Place peas and liquid in a blender or food processor; cover and puree until smooth. Set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, sugar, salt, pepper and sage until blended. Gradually add water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in milk and pureed peas; heat through. Garnish with bacon.

SOUR CREAM BROCCOLI SOUP

Steps:

• In a large saucepan, saute onion and garlic in butter until tender. Add the water, broth, carrots, mustard, cumin and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, peel broccoli stalks and cut into 1/4-in. slices. Coarsely chop florets. Add to onion mixture; cover and simmer for 8-10 minutes or until vegetables are tender. Cool slightly., In a blender, cover and process soup in batches until smooth. Return all to the pan and heat through. Dollop each serving with sour cream.

CREAM OF BROCCOLI AND PEA SOUP

Steps:

• Simmer the broccoli and half the onion in the water or stock for 15 minutes or until tender. Add the peas and simmer 5 minutes longer just to cook through. (As you are simmering, be sure to keep the level of the water constant so that it does not evaporate too much.) When the vegetables are tender, puree the mixture (vegetables and liquid) through a food mill or blender. (If you puree it with a food processor or a blender, pass the puree through a sieve to remove any tough bits.)
• In a clean saucepan heat the butter. Add the remaining onion and cook for 5 minutes, over low heat or until very tender but not brown. Add the flour and cook for a few seconds. Whisk in the strained puree, bring to a boil and simmer for 10 minutes, stirring on occasion to make sure the flour does not stick to the bottom of the saucepan. Gradually add the half and half or evaporated milk and adjust it to the texture you like. Bring the liquid to just to under a boil; season to taste with salt and pepper. Ladle out and garnish with chives if you wish.