Easy recipe for cream of broccoli soup...vegetarian?

Question

me and my friend are in th mood for broccoli soup, and we only want a small portion because it's only us eating it...does anyone have a basic recipe that is vegetarian, we really only need to kno the measurements...

Answer 1

1 medium onion, chopped
1 clove garlic, crushed
1 tablespoon vegetable oil
1 bay leaf
1 pound green broccoli, chopped
1 small potato, chopped
2 1/2 cups light vegetable stock
Salt and pepper, to taste
1/2 lemon, juiced
Lowfat plain yogurt

Saute onion and garlic in the oil until soft, 3 to 4 minutes.

Add bay leaf, broccoli, potato, and stock. Simmer gently, covered for about 10 minutes, until the broccoli is tender, but still bright green. Remove bay leaf and let cool.

Puree in a blender (not totally smooth). Season to taste, add lemon juice and return to pan to reheat if necessary. Add a dollop of yogurt just before serving.



or



2 tablespoons butter
1/2 cup cream, heavy, light or
1 onion, chopped
half-n-half
1 russet potato, peeled and chop
Nutmeg, to taste
6 cups canned chicken stock, warmed
Salt
3 cups chopped broccoli florets and stems
Pepper

In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm

Answer 2

1

Answer 3

Very Green Broccoli Soup

Answer 4

Broccoli Cheddar Soup Servings [Reset] Keys : Cheese Soup Cream Soups Ingredients : 1headBroccoli 1 1/2cupChicken Broth 1 1/2cupMilk 1/2cupHam, chopped 1/8tspPepper 1 1/2cupCheddar Cheese, Shredded 2tblButter Method : * 1. Cut broccoli into bit size pieces and boil in chicken broth. * 2. Simmer until done. Add milk, ham, pepper and butter; bring almost to a boil, then stir in cheese. * 3. Remove from heat and serve immediately.

Answer 5

Very Green Broccoli Soup Recipe

1 1/2 pounds broccoli
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons minced garlic
1 cup (1/4-inch) diced onion
1/2 cup (1/4-inch) diced celery
Gray salt and freshly ground black pepper
2 teaspoons finely chopped fresh thyme leaves
5 cups vegetable stock or canned low-salt vegetable broth
2 cups packed spinach
2 teaspoons freshly grated lemon zest
1 cup heavy cream or buttermilk (if using buttermilk, cut the lemon zest in half)

Cut the broccoli florets from the stems. Peel the tough outer skin from the stems and trim off the fibrous ends. Cut the stems lengthwise into slices about 1/2-inch thick and then crosswise into 1/2-inch pieces.
Heat the olive oil and butter in a soup pot over medium-high heat until hot. Add the garlic and cook until light brown. Add the onion and celery, lower the heat to medium, and season with salt and pepper. Cook the vegetables slowly until tender, about 10 minutes. Regulate the heat so the vegetables cook without taking on color.

Add the thyme and stir. Add the broccoli stems, stock, and salt and pepper, to taste, and bring to a boil. Cook, uncovered, for about 3 minutes. Add the florets and continue to cook until very tender, about 5 minutes more.

Puree the soup in a blender in small batches. Add some of the spinach and some of the lemon zest to each batch and then puree it. (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)

Return the soup to the pan and reheat over gentle heat. Stir in the cream. Taste and adjust the seasoning with salt and pepper. Keep warm.

Answer 6

Very Easy broccoli soup. Its VERY delicious, but I dont know if you use dairy products or not.

Start out with about a pound of broccoli. Cut the stems and floretts and seperate them. Trim your floretts and reserve half of them.

Get a pot of water, add broccoli stems to it. Make a cheese cloth bag with Thyme, bay leaf, and black peppercorns. drop into the pot with the broccoli stems.

Bring to a simmer, and cook for about 45 minutes. In a smaller pan (a pan that is fairly tall) pour in about half a cup of heavy cream, and heat gently. Season with salt and white pepper.

Make a simple roux equal parts clerified butter, and flour(peanut butter consistancy). Temper your roux, by laddeling small portions of your heavy cream mixture into a bowl with the roux. Once the roux begins to get slightly liquidy, and to the consistancy you want (slightly liquidy) add the roux to your heavy cream mixture, and heat to a simmer. Whip in the roux gently making sure that your cream is thickened fairly well, add about 6 ounces of gratted chedder cheese. Melt the cheese gently in the mixture, and lower the heat.

Now take your cheese cloth bag, remove it, discard it. Take the left over broccoli that has been in the pot and discard it. Add the freash broccoli (about half) and let it turn a bright green color, then add the stock, and bright green broccoli to the heavy cream mixture. Using a hand blender (stick blender with blade attachment) puree the broccoli and heavy cream mix.

At this point I like to look at the color of the soup. If it is not green enough, you can blanch some more floretts to add color. If your satisfied with the color, continue to next step.

Strain your broccoli soup through a cheese cloth with a China Cap or Chinoise (strainer very fine). This will remove the broccoli particles. Which are not very appealing to the eye.

Now you should have a perfectly green soup that tastes absolutely delicious. I garnish very simply with some tiny broccoli floretts that have been blanched to a bright green, right in the center. Dig in and enjoy.

Very delicious!

Answer 7

CRÈME OF BROCCOLI SOUP – serves 4 adults

1 medium onion
1 clove garlic
3 cups water
1 bay leaf
4 cups broccoli, chopped fine
½ cup chopped celery
½ teaspoon basil
½ teaspoon thyme
1 tablespoon cornstarch
4 cups light soy crème (below)
2 teaspoons salt
¼ teaspoon pepper

Blend the onion and garlic together with the water and put into a pot. Add bay leaf, broccoli, celery, basil and thyme. Heat and then simmer 30 minutes. Dissolve the cornstarch in a bit of water and stir in to thicken. Add salt, pepper and light soy crème. Heat through. Serve.
*Instead of broccoli, you can use string beans, diced potatoes, shredded carrots or cauliflower or a mixture. All vegetables are very healthy and by adding the onion, garlic and soy, you are adding plenty of nutrition. For extra flavor I sometimes add a package of chicken bouillon. This nutritious soup costs very little to make, just pennies if you have a garden.

LIGHT SOY CREME

Prepare a batch of soymilk in your Soymilk Maker
Process the okara (check how to make okara) and the soymilk well in a blender.
Cool and refrigerate.
Note: For an even richer light soy crème, blend in an extra batch of okara (after making a batch of soymilk to drink you will have more okara).
http://www.soymilkquick.com/soy-milk-recipes.html

Answer 8

HaH!! I found the recipe! Oh, and I'm actually eating some right now! Yummm!

Answer 9

allrecipes.com has great vegetarian recipes, and people who have tried them rate them. It's a great site, and it's free.