Need a good recipe for Cream of Broccoli/cheese soup?

Question

Can anyone help?

Answer 1

Cream of Broccoli Cheese Soup
from Mary Krings1. Steam the broccoli and until tender. Reserve 1 cup of the hot broccoli water to use in step 3.
2. Saute onions in butter 7-8 minutes. Add flour and cook about 3 minutes, stirring constantly.
3. Remove from heat and whisk in the hot broccoli water. When well mixed, add the broth and cream. Simmer and stir 10 minutes until slightly thickened.
4. Remove from heat. Add the cheese and a dash of nutmeg. Add the broccoli.
5. Puree soup with immersion blender until mostly smooth.


Notes: Kris
diced ham can be added at the end, if desired
4 tbsp. butter
1 cup onion, minced
¼ cup flour
6 cups chicken broth
1 cup cream or milk
1 cup broccoli cooking water
salt & white pepper
2 cups Monterey Jack cheese or others, grated
nutmeg
2 bunches broccoli, chopped

Servings : 6

Answer 2

Cream of Broccoli/cheese soup!!!



INGREDIENTS
1/2 cup butter
1 cup all-purpose flour
11 cups water
3 cubes chicken bouillon
2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
2 heads fresh broccoli, cut into florets
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 cup light cream
3 cups shredded Cheddar cheese



DIRECTIONS
In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
In same pot, combine water, bouillon cubes, chicken, broccoli, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
Stir in the flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup at a time, and stir until melted.

Answer 3

Hi there!

You might want to try going to www.foodnetwork.com and typing "cream of broccoli cheese soup" in the search bar and hitting enter. I've found a lot of great recipes on there! You can also read user reviews too. Hope this helps!! :)

Answer 4

emeril's recipe:
3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
1 cup yellow onions or sliced leeks (white parts only, well rinsed)
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch nutmeg
1/2 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme leaves
3 tablespoons all-purpose flour
3 cups chicken stock or canned, low-sodium chicken broth
1 (16-ounce) package frozen broccoli, thawed and separated
1/2 cup heavy cream
1 1/4 cups shredded medium Cheddar
Croutons, for garnish, recipe follows

In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.

Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)

Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.

Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.

Croutons:
1 cup 1/2 to 3/4-inch cubed French bread
2 tablespoons extra-virgin olive oil
1/4 teaspoon Essence or Creole seasoning, recipe follows

Preheat the oven to 400 degrees F.

Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving.

Yield: 1 cup

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup