BROCCOLI & POTATO SOUP
If I don't have frozen broccoli on hand, I like to use frozen spinach or chopped carrots and celery instead. -Mary Price, Youngstown, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 3 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 262 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 636mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
SEARED BROCCOLI AND POTATO SOUP
This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself. It's a technique inspired by Andrew Feinberg of Franny's restaurant in Brooklyn, who also uses it for zucchini soup. In this version, we've added potato for body, chile flakes for spice and lemon zest to heighten the citrus tang at the end.
Provided by Melissa Clark
Categories dinner, for one, for two, lunch, soups and stews, appetizer, main course, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.
- Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and 1/2 teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.
- Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 16 grams, Carbohydrate 20 grams, Fat 22 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 565 milligrams, Sugar 4 grams, TransFat 0 grams
BROCCOLI AND POTATO SOUP
Steps:
- Melt butter in a large pot over medium high heat. Add onion and garlic, cook for 3 minutes or until onion is softened.
- Add flour and mix into onion mixture. Cook for 30 seconds.
- While stirring, slowly pour the milk in and keep mixing as it turns into a thickish paste that's mostly smooth. Use a whisk to make it smooth if needed.
- Add chicken stock, water, salt and pepper. Stir, then add potato.
- Bring to simmer then adjust heat so it's simmering gently. Cook for 8 minutes (no lid) or until potato is almost cooked. Stir ocassionally so the base doesn't catch.
- Add broccoli and stir. Cook for 2 minutes (or until broccoli is cooked to your liking), then take the pot off the stove.
- Stir through cheese (I use 1 cup) - broth soup be nicely thickened. Add more salt if needed.
- Ladle into bowls and top with garnishes of choice.
Nutrition Facts : ServingSize 493 g, Calories 405 kcal, Carbohydrate 48 g, Protein 18.3 g, Fat 16.6 g, SaturatedFat 10.2 g, Cholesterol 49 mg, Sodium 446 mg, Fiber 6.3 g, Sugar 11.5 g
BEST CREAM OF BROCCOLI AND POTATO SOUP
Broccoli, onions, and potato cooked in chicken broth and pureed with milk and cream in this roux-thickened soup.
Provided by BRITTLEY47
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. Add potato and broccoli stems; generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes.
- Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.
- Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes. Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 27.9 g, Cholesterol 85.5 mg, Fat 25.9 g, Fiber 5 g, Protein 8.2 g, SaturatedFat 15.8 g, Sodium 625.3 mg, Sugar 5.8 g
POTATO, BROCCOLI AND CHEESE SOUP
A cheesy, potato broccoli soup that tastes great.
Provided by Ruth A. Burbage
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Yield 6
Number Of Ingredients 8
Steps:
- In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
- Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
- In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
- Add cheese and heat soup through until cheese is melted. Serve warm.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 42.6 g, Cholesterol 59.7 mg, Fat 22.8 g, Fiber 6.3 g, Protein 20.3 g, SaturatedFat 12.7 g, Sodium 1188.9 mg, Sugar 4.9 g
POTATO, BROCCOLI, AND CHEDDAR SOUP
Broccoli is used two ways in this kid-friendly dish: it's simmered until tender for the soup base and roasted for the garnish.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese; puree until smooth. Season with salt, pepper, and lemon juice.
- Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with cheese mixture. Roast 15 minutes, tossing florets halfway through. Serve soup topped with toasts, florets, and zest.
CREAM OF BROCCOLI, SWEET POTATO, AND ZUCCHINI SOUP
This is a lovely creamed soup, thick with veggies and flavor. It is something to serve company with a loaf of homemade bread and a salad. A country inn near us serves a soup similar to this, and has for years attracted people with it. This is the closest to it that I can get. Sometimes I think that this is better. I think the unique flavor is the cumin. It is delicious.
Provided by Mimi in Maine
Categories Yam/Sweet Potato
Time 1h15m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Note before you start; the basil, tarragon, and cumin are added to taste--keep tasing till you get it the way you want it.
- Break up the broccoli into flowerettes and simmer alone in another pan; set aside.
- Cover the bottom of a large pot with butter and saute onions till golden, but not brown.
- Add the sweet potato and zucchini.
- Stir till veggies are hot and then cover with the chicken stock.
- Put a colander down into the pot of liquid so that the liquid is up through the holes.
- Measure the stock because this determines how much Creamora to put in (1 teaspoon of Creamora to 1 cup of liquid) and with a whisk, whisk in the Cremora.
- Add the celery seed, nutmeg, basil, tarragon, cumin, salt and pepper.
- Bring to a boil.
- Add the Potato Buds to the colander whisking all the time till it is thick.
- Then gently take out the colaner and stir. You can use more or less depending on the thickness that you like.
- Add the cream for extra richness (or a small can of evaporated milk would also do).
- Then add the broccoli using as much as you like.
- Do not boil this soup.
Nutrition Facts : Calories 243.8, Fat 11.6, SaturatedFat 6.3, Cholesterol 31.7, Sodium 1002.3, Carbohydrate 25.2, Fiber 5.2, Sugar 5.7, Protein 12.3
SARASOTA'S BROCCOLI, ZUCCHINI AND POTATO SOUP
A few things to chop, but well worth the taste. Fresh flavors, rich, but no cream. Herbs and fresh vegetables give this all it needs. The cheese and potatoes gives it a little creamy texture and then I love to finish it topped with a roasted tomato in bread crumbs. It just seems to make it perfect. A nice slice of fresh bread, any kind you have. Some good bread sticks would be wonderful. Now I like to make my own, but honestly I don't always have time. A nice short cut ... Pillsbury bread sticks, but make a mix of melted butter, garlic, dried Italian seasoning and brush after you twist them up. Then sprinkle on Parmesan cheese. If you bake these on parchment paper or foil sprayed with Pam ... no clean up. They are easy quick and simple.
Provided by SarasotaCook
Categories Potato
Time 1h5m
Yield 4-6 large bowls, 8-10 serving(s)
Number Of Ingredients 20
Steps:
- The Start -- In a large pot, add the olive oil and heat to medium. Add the onion, garlic and leeks and cook until slightly soft, just 3-4 minutes.
- Veggies -- Add the potatoes, zucchini and broccoli and cook just 1-2 minutes and then add the broth. Add the bay leaf and cook until the vegetables are soft. About 20 minutes. Don't forget to keep that cup of broccoli and potato to finish off the soup.
- Puree -- Now I like to use my immersion blender, but you can also use a regular blender. You want to blend the soup until the mix is well pureed. Mix until you get a creamy and a smooth texture.
- NOTE: Remove the bay leaf before you puree.
- Add the remaining broccoli and potatoes and cook another 10 minutes until they get soft.
- Finishing -- Once the final broccoli and potatoes are soft add the herbs, and any seasoning like the salt and pepper along with the cheese and just heat up. This isn't a thick chowder but a nice creamy soup. It is really good and light with tons of flavor.
- NOTE: If you like it thicker, you can mix a little corn starch with some water to make a slurry and then add to the soup (just 1 tablespoon of each) and bring the soup to medium boil and it will thicken. For me -- I don't think it needs any thickening. But you can add that if you want.
- My touch -- I love to serve this with a tomato I just roasted in the oven topped with olive oil and bread crumbs. Simply on a piece of foil. 10 minutes as the soup was finishing up. It is just the perfect finish. I used just a light drizzle of olive oil and then dredged in Italian dried bread crumbs. Roast at 425F for 10 minutes is all.
- Drizzle a little olive oil as a garnish.
CREAMY ITALIAN POTATO & ZUCCHINI SOUP
Zucchini potato soup simply made with zucchini, potato, garlic, onion and chicken stock it's comforting, warm and creamy
Provided by Emily Kemp
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Add olive oil to a large pot and saute the onion until soft and translucent. Add the garlic and saute for 1 minute longer.
- Add the grated zucchini and saute for 1-2 minutes.
- Add the potatoes and chicken stock and bring to boil. Once boiling turn down to a simmer and simmer for 20 minutes.
- Turn off the heat and using a handheld blender (immersion blender) blend the soup until smooth and creamy.
- Stir in the grated parmesan and butter if using and season with salt and pepper.
Nutrition Facts : Calories 166 kcal, Carbohydrate 22 g, Protein 10 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 112 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
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