Cream Of Broccoli Soup Wshrimp Recipes

CREAM OF BROCCOLI CHEESE SOUP

Steps:

• In a large nonstick saucepan coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. , Add the broccoli, tarragon, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered, 5 minutes longer. Remove from the heat; cool to room temperature., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Reduce heat. Add 1 cup of cheese; stir just until melted. Serve immediately. Garnish with remaining cheese.

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.

CREAM OF BROCCOLI SOUP I

Steps:

• In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
• In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
• In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
• Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.

BROCCOLI SOUP WITH SAUTéED SHRIMP, MUSHROOMS, AND ROASTED GARLIC

Steps:

• In a large skillet, melt the butter over medium heat and sauté the onions until transparent, 5 to 8 minutes. Add half the broccoli and the roasted garlic and sauté until soft, 8 to 10 minutes. Add the stock and bring to a boil. Reduce the heat and simmer gently for 10 minutes.
• Add the remaining broccoli and the cream. Bring to a boil and cook until the newly added broccoli is tender, about 10 minutes. Puree in a blender and strain through a coarse strainer. Season with salt and pepper and keep hot.
• For the shrimp and mushrooms:
• Preheat the oven to 200°F. In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the mushroom caps and sauté until soft, about 6 minutes. Remove from the skillet. Add the shrimp to the skillet and sauté until medium-rare, 1 to 2 minutes each side. Keep warm in the oven.
• To serve:
• Put the mushrooms and shrimp in 8 warm bowls and ladle the soup over.
• Variations:
• Instead of sautéing the shrimp and mushrooms, grill the mushroom caps until golden and the shrimp until medium rare, 1 to 2 minutes each side.
• For chicken stock substitute half chicken, half lobster stock.

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.

SIMPLE CREAM OF BROCCOLI SOUP

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.

CREAM OF BROCCOLI SOUP W/SHRIMP

Steps:

• Place broccoli on pan with water and 2 bouillon cubes. Cook for 5 minutes, cover and remove from heat.
• Saute in olive oil the shallots and shrimp until translucent and pink. Add 2 bouillon cubes.
• In another pan melt butter and add flour. Cook for about 1 minute add shallots and shrimp and dissolved bouillon.
• Add cream and milk. Add cheese and cook until melted.
• Drain broccoli reserving the liquid. Add broccoli to soup base. Use reserved liquid to thin down if it is too thick. Add potatoes now if you desire. (I had left over baked potatoes so I skinned and chopped them and threw them in). Simmer on low for about 30 minutes and serve.

CREAM OF BROCCOLI SOUP WITH SHRIMP

Steps:

• In a large pot, melt butter and saute shallots about 3 minutes.
• Add flour and saute about 3 minutes (forms a paste).
• Whisk in cream a little at a time to prevent lumps.
• Add milk, bouillon cubes and spices.
• Add broccoli and shrimp.
• Bring to a rolling simmer for 30 minutes.
• Remove from heat.
• Cool about 15 minutes then place in fridge for at least 3 hours.
• Reheat on low 30 minutes prior to serving.