Gails Broccoli Soup Recipes

MUSHROOM & BROCCOLI SOUP

Steps:

• Cut broccoli florets into bite-sized pieces. Peel and chop stalks., In a large saucepan, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Stir in soy sauce; remove from pan., In same pan, combine broccoli stalks, carrots, celery, onion, garlic, broth and water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are softened, 25-30 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in a blender; return to pan. Stir in florets and mushrooms; bring to a boil. Reduce heat to medium; cook until broccoli is tender, 8-10 minutes, stirring occasionally. Stir in lemon juice.

BROCCOLI & POTATO SOUP

Steps:

• In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil., In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir 2 minutes or until thickened. Remove from heat; cool slightly., Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley.

GAIL'S BROCCOLI SOUP

Steps:

• Heat the vegetable oil in a large pot; cook and stir the onion in the hot oil until soft, 5 to 7 minutes.
• Pour water and chicken bouillon cubes to the pot; cook and stir until the bouillon dissolves, about 4 minutes.
• Stir the potato and carrot into the mixture in the pot; cook another 4 minutes.
• Pour milk into the pot; add broccoli, garlic, chives, bay leaf, cayenne pepper, salt, and black pepper to the mixture, stir, and cook until warm, about 4 minutes.
• Stir the sliced processed cheese food into the soup, bring to a simmer, and cook and stir until the cheese food is melted completely into the soup, about 5 minutes.
• Reduce heat to medium-low and continue cooking until the potatoes and carrots are tender, 10 to 15 minutes.
• Remove and discard the bay leaf to serve.

GAIL'S BROCCOLI CHEESE SOUP

Steps:

• 1. Chop vegetables. For broccoli, cut off florets, set aside 1/2 (the prettiest ones). Peel stem and chop. Put broccoli stem pieces and all other vegetables into a large pot with with a lid. Add chicken broth. Cover and bring to a boil. Cook until vegetables are soft. Puree with hand blender. Continue to cook over medium low heat for next steps.
• 2. Make roux. Melt butter in small pot. Add olive oil and flour. Stir well until smooth. Add salt and pepper, and stir until thick and smooth.
• 3. Add roux to vegetable pot. Whisk until smooth. Stir in broccoli florets. Cover and cook 5 minutes.
• 4. Whisk together milk, soup, and 1 cup sour cream. Stir into soup briskly. Add shredded cheese and stir. Heat 5 minutes, until cheese is melted, and serve with a dollop of sour cream on top.