Brocolli soup?

Question

Please can anyone tell me how to cook brocolli soup, I had some in a cafe and it was delicious, I asked the staff and they wouldn`t tell me, it was thick and creamy so I suppose there was potatoes in it but what else? No fancy ingredients please I am on a small income, thank-you.

Answer 1

The reason they wouldn't tell you is because they buy it in bulk as dried soup powder and make it from that.

Here's a couple of real recipes

Broccoli Soup main recipe menu
This is another of our most enduringly popular recipes, both variations are good old English winter warmers and are about the most easy things you could cook, apart from boiling an egg. If you are vegan, forget the egg.
Ingredients - Serves 4

1 Medium Onion
1 lb Broccoli
1 Large Potato, about 12oz
2 Pints (1.2L) Water
1 Dessert spoon Sunflower Oil
Dash of Shoyu
Salt & Pepper

Method

Peel and chop the onion finely, put the oil in a large saucepan on a medium heat, add the onions and fry gently until tender, turning the heat down if necessary.
Wash the broccoli and the potato, peeling the potato if it is not organic, and cut them into fairly small pieces, using the stem of the broccoli as well as the florets.
When the onions are soft add the water, shoyu, potato and broccoli. Bring to the boil and simmer until tender.
Once the potato is cooked blend and season with salt and pepper.
You can use cauliflower in place of the broccoli and follow the same recipe.

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Broccoli soup

by Brian Turner
from Ready Steady Cook

Serves 1-2



Preparation time less than 30 mins

Cooking time 10 to 30 mins







Ingredients
1 broccoli head, cut into florets
1 chicken stock cube
salt
freshly ground black pepper
120ml/4fl oz double cream



Method
1. Heat approximately 290ml/0.5 pint of water in a medium pan until boiling.
2. Boil the broccoli for 3-4 minutes.
3. Crumble in the chicken stock and simmer for 7-8 minutes, or until the broccoli is tender.
4. Season to taste and pour in the cream.
5. Transfer the soup to a blender and blend together until smooth.
6. Pour the soup back into the pan and re-heat.
7. Ladle the soup into bowls and serve at once.

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Preparation Time: 5 mins Cooking Time: 20 mins
How Difficult Very Easy Freeze? No
Servings 2 portions


INGREDIENTS


For guidance only, use the list of ingredients below.

Metric Ingredients Imperial Ingredients
6 medium broccoli florets 6 medium broccoli florets
1 medium potato 1 potato
1 medium onion 1 medium onion
55 g Stilton cheese 2 oz Stilton cheese
420 ml chicken stock 3/4 pint chicken stock
275 ml milk 10 fl oz milk
25 g butter or 2 tablespoon olive oil 1 oz butter or 2 tablespoon olive oil
1 tablespoon plain flour 1 tablespoon plain flour
1/2 tablespoon double cream 1/2 tablespoon double cream
Salt and pepper Salt and pepper


This soup can be served either chunky or purée to a cream texture. Both really tasted lovely, our very marginal preference was the chunky version. If you want the soup purée you will need a food blender.




Peel and finely chop the onion. Peel and chop the potatoes into chunks. Roughly chop up the broccoli. Click on the picture to enlarge it and see roughly what size we chopped the ingredients.
Put the olive oil or butter in a frying pan. When heated add the three vegetables and cook for 8 minutes on a low heat. Cover the pan whilst cooking.





Sprinkle in the flour, stirring at the same time. Continue stirring for a minute or so until the flour is blended in.
Stir in the chicken stock, cover the frying pan (a plate normally covers if you do not have a matching lid) and simmer (don't let the mixture boil) for 30 minutes.





Crumble up the stilton into small pieces (don't grate it, we tried that without success!) and add it plus the milk to the frying pan.
Put the soup bowls into the oven or under the grill to warm them up slightly.





Turn the heat up slightly so the mixture is simmering again (but definitely not boiling). Simmer for five minutes to allow the stilton to melt. Taste the soup and add salt and pepper to taste.
Finally add the cream and stir the soup for ten seconds to blend it in. If you want to puree the soup, use the food blender now.




Serve the soup into warm bowls with a sprig of parsley to decorate. The soup goes well with brown buttered bread or croutons.
The soup will keep overnight in the fridge, so it can be prepared in advance of the meal. Reheat when needed but remember not to let the soup boil.

Answer 2

Brocolli Cheese Soup This is a rich, hearty and delicous soup that I based on a basic cream of brocolli soup. 4 QTS Chicken Stock 1 LARGE head of Brocolli 1 Small Bulb (not clove) of Garlic 1/2 PINT Heavy Cream 1/2 LB gruyere Cheese, shredded 1/2 whole nutmeg, pulverized 1 TBLSPOON White Pepper Dash of Tobasco Sauce 1/2 CUP Flour 1/2 CUP Butter Cut brocolli into small pieces, and peel the garlic cloves from the bulb. Steam for about 20 minutes until fully cooked and soft. In a large stock/soup pot prepare a roux using the Flour & Butter, do not darken past a light blonde color. Over a medium heat slowly add the chicken stock, a cup at a time until all the stock is incorporated. Place the brocolli and garlic in a blender and puree. Add the brocolli puree to the stock. Add the nutmeg, pepper, and tobasco sauce and cook over medium heat for 30 minutes. Slowly add the shredded cheese and stir until melted. Add the heavy cream while stirring. Allow this to cook for another 10 minutes. have agood meal

Answer 3

Here's one I like for Broccoli, Cheese, and Potato Soup:


2 Cups Broccoli Florets
1 Small Yellow Onion (sliced thin)
1 TBSP Light Butter
1 Can Cream of Potato Soup
1 Cup 1% Milk
1/2 Cup Water
1 tsp Fresh Basil (chopped fine)
1/2 tsp Black Pepper
1/2 Cup Reduced Fat Sharp Cheddar Cheese
1 Dash Garlic Powder

Rinse and clean the broccoli florets.
Over medium heat, cook the broccoli florets and onion in a
large saucepan with the butter.
Add the soup, milk, water, basil, pepper, and garlic powder
while stirring.
Shred the cheese.
Now, add the cheese while stirring.
Once the cheese is melted, the soup is ready to serve.

Answer 4

Broccoli soup

Serves 1-2



Preparation time less than 30 mins

Cooking time 10 to 30 mins







Ingredients
1 broccoli head, cut into florets
1 chicken stock cube
salt
freshly ground black pepper
120ml/4fl oz double cream



Method
1. Heat approximately 290ml/0.5 pint of water in a medium pan until boiling.
2. Boil the broccoli for 3-4 minutes.
3. Crumble in the chicken stock and simmer for 7-8 minutes, or until the broccoli is tender.
4. Season to taste and pour in the cream.
5. Transfer the soup to a blender and blend together until smooth.
6. Pour the soup back into the pan and re-heat.
7. Ladle the soup into bowls and serve at once.

Answer 5

Broccoli Soup

1 large potato, peeled and cubed
1/2 c. chopped onion
3 c. chicken broth
10 ounce package frozen broccoli, chopped
3 T. melted butter
1 1/2 T. flour
2 c. heavy cream
1 t. salt
1/8 t. pepper
Dash cayenne pepper

In a sauce pan, bring first 3 ingredients to boil, simmer 30 minutes over low heat. Add broccoli, bring back to boil, simmer 5 minutes over low heat. Remove from heat, let cool slightly. Process in two batches in blender, return to pan. Cook over medium heat, make paste with butter and flour, slowly add to soup, stirring constantly. Add remaining ingredients, cook until hot, but not boiling.

You could probably use this recipe as a base, and "doctor" it any way you want to by adding cheese, or cauliflower and carrots, etc. My son loves this soup!

I have an aunt who makes a soup similar to the above, and uses cauliflower instead of broccoli. She doesn't process in the blender, and leaves her vegetables chunky. Towards the end of cooking, she adds slivers of ham and tops each bowl with shredded swiss cheese -- oh my goodness, it is so good.

Answer 6

This is a pretty simple one - I don't use as much stock as it calls for because I like mine a little thicker...

Simple Cream of Broccoli Soup

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 7

Butter,Onion,Potato,Water,Broccoli Florets,Stilton,Fresh Cream,Salt and Pepper

Answer 8

Hi, here's what to do to make a good broccoli soup.
-preheat a medium-sized pot to medium heat.
-pour in 2 oz. of veg. oil, and a whack of butter.
-toss in some coarsely chopped onions(2 large)
-stir the onions, as you go.
-toss in 2 chopped garlic buds. Keep stirring.
-add a pinch of nutmeg, stir in thoroughly.
-add flour to above, mix every 2 mins. until flour cooks, 10 mins.
-Size down broccoli into even-sized florets.
-bring a separate pot of water to a boil, toss in broccoli florets, cook for 30 seconds. Strain hot water out of broccoli pot. Run broccoli under tap w/cold water to make every floret cold, stir and mix broccoli w/hands so they get cold fast & stop cooking. Set broccoli aside for later.
-gradually, whisk in 4 cups of milk,with a whisk, then add veg. or chicken base to taste.
-15 mins or so later. Ensure the milk-flour mixture has thickened to desired consistency. If too thick, add more milk. (Too thin, make a slurry of COLD milk and cornstarch(the ratio is more cornstarch water). Dissolve cornstarch-water with hands to be rid of lumps)
-Check temperature of pot contents(almost soup)
-Turn off burner, check consistency of soup.
-If you're OK with soup, remove pot from burner. add 75% of florets, stir. Put other florets aside
-Use a handheld mixer or blender, puree pot contents. Adjust seasoning, salt level, pour in 1/2 a cup of thick 35% cream, the rest of the florets.
-Ready to go.

Answer 9

this is what my family likes

1 large frozen bag of broccoli
2 cans evaporated milk
1 stick butter
1 small red pepper diced fine
1 small bar Velveeta cheese
1cup flour

Place broccoli and pepper in pot just cover with water and boil until tender. mix flour with1 can milk until smooth pour this and remaining milk in to pot, add butter simmer until hot, cut cheese into chunks and add stir until cheese is melted and soup thickens

Answer 10

You usually make broccoli and cheese soup.

Stilton is the main one used but you can use any good cheese as it will melt in the soup.