Broccoli Soup Recipe!

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Hi all,
I can purchase there gourmet soup packets in the local store, and they make a great soup when the powder is mixed with milk and cooked up. However, is there someone who can recommend a great recipe for broccoli soup? I

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Quantities are really up to you, you’d know how much your family members or guests eat, the recipe doesn’t change no matter how many hungry mouth you’ve gotta feed

Broccoli Soup:

Level of difficulty	Easy as[/list]
Time	approximately 5 1/2 hours[/list]
Ingedients:	Broccoli Pepper Chicken Stock Water Sage Thyme Sour Cream Fresh Bread Olive Oil Salted Butter[/list]
Method:	Cut off Broccoli stems as high as possible, cut the remaining broccoli flowers into as small as possible pieces from the stem, keep cut off stems. Put the cut off “flowers” in a dish, cover and put in fridge. Cut stems into roughly equal size. Put a saucepan on stove on lowest heat possible, grind fresh black or green pepper so that about 50% of the pan is covered. Pour in some water to just cover the pepper, in other words, a miniscule amount. Put in the chopped broccoli stems, lid on top of pan, leave for 5 hours (on lowest heat possible). (It should be simmering after about 2 hours; Do NOT increase heat if it doesn’t, just add more time, it’s free ) Check from time to time to ensure it hasn’t dried up and it isn’t burning. If it is getting dry, add a little bit of water. After some 5 hours, all the stems will be ready to be crushed. I use a Bamix, but, you can use anything you want, just as long as the end result is a thick green mushy liquid. Put back on stove, put heat on medium low, add chicken stock and broccoli flowers from the fridge. After 15 minutes, put 1/4 cup olive oil into a heavy frying pan, put on high heat, sprinkle a bit of freshly ground pepper into it. Slice bread into cubes. Once pepper sizzles, turn off heat, add 1/4 pound of butter, immediately followed by the bread cubes, stir constantly until bread cubes are golden brown or it stops sizzling. (You may need to keep the heat on for a while if you don’t have a heavy [thick] pan) Meanwhile, our soup should be simmering by now. Chop up the sage leaves, peel off the thyme leaves, mixed them into the sour cream, ready for serving. Turn off the stove, gather your family members, race down the wine cellar, grab a nice bottle of say Chablis, put it in some shipping-safe wrapping and mail it to me. Once you’ve done that, serve the soup, dollops of herbed-up sour cream on top, croutons (the bread cubes) on top of that.[/list]

You should end up with a nice and tasty and creamy soup with some semi-crunchy broccoli bits and crunchy croutons.

Enjoy.

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Claude,

Thanks for your time in supplying me with this recipe. Sound great on “paper”. It is becoming colder in Cape Town, and soup is gonna be high on the list of dishes soon. i will certainly give this a bash, and let you know how it turned out!

Cheers

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I would expect pumpkin and certain types of squash, such as butternut or acorn, to be mostly interchangeable, in case you have recipes for the squash soups. If your local library has cookbooks, look for Deborah Madison’s Vegetarian Cooking for Everyone. She has specific recipes, but also advice on how to get lots of flavor in vegetarian dishes.

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Thanx Jefferson.

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Pretty much so, except when I make pumkin soup, I add a liberal amount of finely chopped basil as well as oregano plus some fresh bay leaves.

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I haven’t come to testing this recipe yetr as it seemed to be getting cooler in Cape Town, and now it is suddenly hot again! The seasons are pretty mixed up here at the moment. Today we are sitting at an (unsoup like) temperature of 30 deg celcius in April…I think the weather is playing an April Fools day on us!!!
I will still let you know how this turns out when the weather gets colder! (when ever that will happen… )

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Claude,
I have finally gone and made the soup. It was superb!!! for it!

One thing though…
You do not mention the amount of water? I guess it is down to the consistency then. I used one head of broccoli and enough water to give a thick soup. (This made 2 big servings!) Do you have actual measurements? (or must I just go on approximates).

PS: I became impatient and thought I’d put the broccoli in the blender after it cooked about 45 min. It turned out great too…so consider the blender if the tum starts complaining!!!

Anyways…tx again. Next project is some pumpkin soup using the same method!

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Glad you liked it. Sorry ’bout the water, just a tiny bit to cover the bottom of he saucepan.

BTW, I’ve just made the first flour soup of the season, it was brilliant, according to my daughters anyway!

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What is flour soup. Flour and water with some spices??? (Never heard of it before!)

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I’ll post the recipe if you like

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please…if it’s anything as nice as your broccoli soup…i’ll buy it from you!

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Claude already posted it – see post 480300.

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Tx Hans

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Hi Rudi,

I don’t have a recipe for Broccoli SOUP, but if you like Broccoli, this is FA-BU-LOUS !.
In a bamboo steamer (on top of a non-stick frying pan with water), place the Broccoli , and let the water underneath cook it.
When judged ready (the fork tenderness test), transfer to a plate; sprinkle some grated parmesan, and
ENJOY IT !!
No frying, nor oil, and its extremely healthy .
You can use the water as a base for any soup (adding to a gourmet soup package), or sauce.

Regards,

Daniel Rozenberg

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RE: Broccoli Soup Recipe

What a disgusting vegetable to put in a soup! I suppose it’s better than albino broccoli (cauliflower). LOL

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I like cauliflower, but many people apparently share your view. I was eating a late lunch at a local Chinese restaurant, and the staff had a gigantic platter of cauliflower that seems to have been stir-friend with long segments of green onion and a light brown sauce. I mentioned that cauliflower was not on the menu, and the waiter told me that Americans don’t like cauliflower, only broccoli. Where do they learn this stuff?

Actually, my favorite cauliflower story involves an excellent Afghan restaurant in Sunnyvale named Kabul. During a period of vegetarianism, I ordered a cauliflower dish that was stewed, I think, with tomatoes and various spices. Whatever they did to it, the sulfurous odor that sometimes emanates from cabbage, broccoli and cauliflower dishes, combined with the spices, was incredibly intense. It tasted good, but… when someone asked me how it was, I was able to declare, in all honesty, “It stinks!”

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You may change your mind when you try the recipe!

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Thanx Daniel…

Anything with grated parmesan is nice! I will keep this in mind!

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