Anybody has a good recipe for cream of broccoli?

Question

I want to make some cream of broccoli soup, but with fresh broccoli, I don't want to use anything frozen, or canned.

Answer 1

CREAM OF BROCCOLI SOUP

2 lb. broccoli (can use hard ends of broccoli to be frugal)
2 tbsp. butter
1/2 c. yellow onions, chopped
1/4 c. chopped green pepper
2 tbsp. flour
6 c. chicken soup stock
1 bay leaf
Parsley
1 tsp. ground thyme
6 black peppercorns
Pinch nutmeg
3 egg yolks, whipped & blended with 1 c. milk or cream

Chop up the broccoli, saving some of the small buds and flowers for later use. Saute in the butter along with the onions and green pepper. Sprinkle with the flour and stir. Add to the soup stock, along with the bay leaf, parsley, thyme and peppercorns. Cook for 30 minutes and puree mixture in blender or sieve. Add the nutmeg. Strain the soup from the pulp and return to pan. Add the egg yolk and milk or cream mixture and pour into hot soup. Serve with some of the reserved broccoli buds floating in the bowl.
Serves 6-8.

Answer 2

This is a really good recipe!
INGREDIENTS
2 cups water
4 teaspoons chicken bouillon granules
2 (10 ounce) packages frozen chopped broccoli
2 tablespoons finely chopped onion
2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
2 cups evaporated milk
2 cups sour cream
1 teaspoon dried parsley flakes
1/4 teaspoon pepper
DIRECTIONS
In a large saucepan, combine the water and bouillon. Add broccoli and onion. Bring to a boil; reduce heat. Simmer for 10 minutes or until broccoli is crisp-tender. Combine soup, milk, sour cream, parsley and pepper; add to broccoli mixture. Cook and stir for 3-5 minutes or until heated through.

WOW!!! i typed all of that!!! what a waste of time!!! oh well atleast i made some1 happy!!!

Answer 3

Cream of Broccoli Soup Recipe
Minimal ingredients and minimal preparation are the key elements in creating maximum flavor in this soup favorite.

Cream of Broccoli Soup (+)
Ingredients

- 1/2 pound broccoli
- 2 potatoes, medium size
- 1 onion
- 2 tablespoons olive oil
- 4 cups milk, preferably whole
water
salt and pepper
paprika

Directions

Dice onion. Peel and dice potatoes. Heat olive oil in a 3 or 4 quart saucepan over medium heat. Add onions and potatoes and stir frequently until onions are soft, about 5 minutes. Add 1 cup water, stir to get any browned bits up, and simmer for 10 minutes.
Meanwhile, separate the broccoli into florets (reserving a few for garnish), peel and dice the broccoli stems and add to the potato mixture. Add 2 cups milk and bring to a simmer. Cover and simmer until all vegetables are tender, but not mushy, about 10 minutes.
Cook the reserved broccoli pieces very briefly, 30 - 40 seconds (microwave or in a small pan with a tablespoon of water). This step is optional, but it will improve their color and flavor.
Add remaining cup of milk to cool the soup a bit, and purée it in batches.
Return to the pan, heat to serving temperature and taste for seasoning. Add salt and pepper to taste, ladle into bowls and garnish with reserved broccoli pieces and a sprinkle of paprika.

Answer 4

From Bon Appetit:

This rich and creamy soup is elegant enough for company.

8 cups broccoli florets (about1 1/4 pounds)
2 cups low-salt chicken broth
1 cup plus 4 teaspoons whipping cream
3 tablespoons unsalted butter
Ground white pepper




Cook broccoli in large pot of boiling salted water until tender but still bright green, about 5 minutes. Drain broccoli. Set aside 4 small florets for garnish.
Combine broth and 1 cup cream in heavy large saucepan and bring to boil. Working in batches, puree broccoli, broth mixture, and butter in blender until smooth, about 45 seconds per batch. Return puree to same pan. Season soup to taste with salt and white pepper. (Soup can be made up to 8 hours ahead. Cool slightly, cover, and refrigerate.)

Bring soup to simmer, thinning with water if desired. Ladle soup into 4 bowls. Drizzle 1 teaspoon cream over each; garnish with reserved florets.

Makes 4 servings