Broccoli soup

cliffsgirl

Just wondering if anyone has a good recipie for broccoli soup?

pws52

Jamie Oliver's recipe is good. I found it by Googling and made some earlier in the week and made more yesterday for the freezer. It is dead easy.

JIL

Just the same way I make any soup, chop broccoli, onions, celery and potato.
Lightly saute in butter for a good 15 minutes, giving a little stir from time to time.
Add stock to cover, simmer until veges are soft, and blend.
When it's blended and hot you can melt in cream cheese (flavoured but not the chocolate one) or cheddar , stilton, brie or cream.
Depends what you like.

Steve059

We are here to serve. It's a great way of using up the stalk. Omit the cheese.

BROCCOLI & STILTON SOUP

Serves 2

INGREDIENTS

350g of broccoli florets and/or stalk
½ an onion
½ a tablespoon of oil
1 vegetable stock cube
500ml of water
50g of Stilton cheese

METHOD

Cut off the end of the broccoli stalk and chop the broccoli into 2cm (1 inch) pieces. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.

Put the oil into a saucepan on a medium heat. Add the onion and fry for about 5 minutes until the onion is soft. Stir frequently to stop it sticking.

Add the broccoli, stock cube and water. Stir thoroughly.

Bring to the boil, then turn down the heat until it is just boiling. Continue to cook for another 25 minutes until the broccoli is soft.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy. If you used a food processor, rinse out the saucepan and put the soup back into the saucepan.

If you want to refrigerate or freeze this soup, allow it to cool and do so now. When you reheat it, resume the recipe from this point.

Crumble in the cheese (see below). Stir thoroughly.

Put the saucepan on a low heat and reheat the soup gently.

ADDITIONS & ALTERNATIVES

Use other strongly flavoured cheese.

TIPS

Try to balance the flavours of the broccoli and the cheese. Neither should dominate. Add half of the cheese at first, then taste the soup and gradually add as much as is necessary to achieve this.

VfM4meplse

Steve059 wrote: »

Omit the cheese.

No, don't

I can soup most veg, but with broccoli soup adding a good strong cheese is advisable. Its even better served with cheese scones.

katemw_2

A bit unusual, but I love Gok Wan's recipe for broccoli and sesame soup, which is available on his website. He also suggests serving with poached eggs in it, but it's equally delicious without the eggs in.

http://www.gokwan.com/food/broccoli-and-sesame-soup-a-recipe-from-goks-wok/

Ilona

I like the soft cream cheese in my broccoli soup, either plain or garlic flavour. To make it creamy I stir in a table spoon of plain yogurt just before serving.
Ilona

bossymoo

I am following slimming world and made broccoli and cauliflower soup yesterday!

Leftover veg
Veg stock
Laughing cow extra light triangles

Whizzed them up in my magic bullet blender then heated until piping hot. Was very nice, if the recipe sounds a bit odd!

Living_proof

I add powdered milk to the stock which makes it creamier without the need for cheese necessarily. Broccoli and cauliflower is quite pleasant too.