Recipe: 15 Broccoli/Cauliflower Soup Recipes - 1/6/98 - TALK TKL Chat

TALK TKL Chat Room - 1/6/98
Soups and Stews: Broccoli and Cauliflower Soups
Broccoli Cheese Noodle Soup
Cheese And Trees Soup
Cream of Broccoli Soup
Cheesy Broccoli Soup
Broccoli Cheese Soup
Cheese Broccoli Soup
Noodle-Broccoli-Cheese Soup
Broccoli-Cheddar Soup
Creamy Swiss and Broccoli Soup
Cauliflower Or Broccoli Soup
Cauliflower Soup With Pesto
Cauliflower Soup
Cauliflower Soup (From My Garden)
Millet-Cauliflower Soup
Neapolitan Cauliflower Soup

Teresa, AR (09:22:20 am) :
BROCCOLI CHEESE NOODLE SOUP
2 Tbs. salad oil
3/4 c. chopped onion
6 cups water
6 chicken bouillon cubes
8 oz. fine egg noodles
1 tsp. salt
Pepper to taste
2 (10 oz.) pkg. frozen chopped broccoli
1/8 tsp. garlic powder
1 lb. pasteurized processed American cheese, cubed
6 cups milk
In a large saucepot, heat oil. Add onions and saute over medium heat for 3
minutes. Add water and bouillon cubes. Heat to boiling, stirring
occasionally, until cubes are dissolved. Gradually add noodles and salt so
that bouillon mixture continues to boil. Cook, uncovered, for 3 minutes,
stirring occasionally. Stir in broccoli and garlic powder. Cook 4 minutes.
Add milk, cheese and pepper. Continue cooking until cheese melts, stirring
constantly. Serves 12.
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PS/WA (10:10:04 am) : * Exported from MasterCook *
CHEESE AND TREES SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 tb Butter or margarine
1 c Chopped onion
1 1/3 lb (4 medium) potatoes, cut into 3/4-inch cubes
2 1/2 c Water
2 Chicken bouillon cubes
10 oz Frozen chopped broccoli, thawed and drained
1 1/2 c Shredded Cheddar cheese
Salt and pepper, to taste
In 2- to 3-quart saucepan over medium heat, melt butter. Add onion;
saute 5 minutes. Add potatoes, water and bouillon cubes. Bring to
boil, reduce heat, cover and cook until potatoes are just tender,
about 15 minutes. Remove 1 cup of the potato cubes with slotted
spoon; set aside. Pour contents of saucepan into container of
electric blender. Holding lid down tightly, blend until smooth;
return to saucepan. Mix in reserved potatoes and the broccoli. Over
medium-low heat gradually add cheese, stirring until heated through
and cheese is completely melted. Season with salt and pepper.
Menu: Bread Sticks, Carrot-Raisin Salad, Gingerbread with Applesauce
Nutritional Information Per Serving: 360 calories; 18 g fat; 60 mg
cholesterol; 640 mg sodium; 33 g carbohydrate; 7 g fiber; 18 g
protein.
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PS/WA (10:13:00 am) :
Title: Cream of Broccoli Soup
Categories: Soup Main dish Vegetarian
Servings: 12
1 ea bunch broccoli 1 ea vegetable bouillon cube
1/2 c butter 1/8 c soy sauce
3/4 lb Swiss cheese, grated 16 oz sour cream
1 lb cheddar cheese, grated 6 c water
1 c cashews, ground
Saute broccoli in butter for 10 minutes. Using blender combine all of
the ingredients together. As blender fills, transfer liquid to soup pot
and simmer for 20 to 30 minutes. Good with muffins or corn bread.
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Velma TN (7:38:53 pm) :
Posted by Speeders Kitchen on May 05, 1997 at 13:21:29:
In Reply to: ISO Broccoli cheese soup. posted by Jeff on May 05, 1997 at
08:35:42:
CHEESY BROCCOLI SOUP
1/4 cup chopped onion
1 tbsp. butter
1-1/2 cup milk
3/4 lb. Velveeta cheese spread, cubed
1 10oz. pkg. frozen chopped broccoli, cooked, drained
Dash of pepper
In a 2 quart saucepan, cook onions in butter until
tender. Add remaining ingredients. Stir over
low heat until cheese spread is melted and
mixture is hot. Top each serving with toasted
slivered almonds, if desired.
Makes four 3/4 cup servings.
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SueA, CA (11:00:27 pm) : BROCCOLI CHEESE SOUP
1/3 cup chopped onion
1 tablespoon butter or margarine
5 cups chicken broth
1 package (8 ounces) fine egg noodles
1 package (10 ounces) frozen chopped broccoli
1 garlic clove, minced
4 cups milk
3/4 pound process American cheese, cubed
In a large saucepan over medium heat, saute onion in butter until tender.
Add broth; bring to a boil. Add noodles, reduce heat and cook for 3 minutes.
Stir in broccoli and garlic; cook for 4 minutes. Add milk and cheese. Cook
over low heat until cheese is melted. Yield: 12 servings (about 3 quarts).
Editor's Note: 3/4 cup shredded zucchini may be substituted for the
broccoli.
From Taste of Home Jan. 98
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SueA, CA (11:00:44 pm) : Cheese Broccoli Soup
Makes 4-6 servings
1 small onion, chopped 2 Tbsp. butter 3 Tbsp. flour 2 cups milk 2 chicken
bouillon cubes 11/2 cups boiling water 2 cups shredded cheese tsp. salt 12
tsp. thyme 1 Tbsp. garlic salt Dash pepper 1 cup cooked, chopped broccoli
1 Saute onion in butter until tender Stir in flour and heat until bubbly
Gradually add milk and heat slowly, stirring constantly
2. Dissolve bouillon cubes in boiling water. Add to white sauce with cheese,
salt, thyme, garlic salt and pepper and heat through
3. Stir in cooked broccoli and serve
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SueA, CA (11:01:07 pm) : NOODLE-BROCCOLI-CHEESE SOUP
Fourth place winner in the Savory Soups Pasta Contest, sponsored by the
North Dakota Wheat Commission and North Dakota Mill, Bismarck, North Dakota
Makes 8 servings
2 tablespoons butter
1/2 cup finely chopped onion
1 clove garlic, finely chopped 4 cups chicken broth
6 ounces uncooked fine or thin noodles
1 (16-ounce) package frozen broccoli cut spears, partially thawed
4 cups milk
12 ounces American and/or Cheddar cheese, shredded
Salt and pepper to taste
Croutons and fresh parsley sprigs (optional)
Heat the butter in a large soup pot. Add the onion and garlic and cook until
soft. Add the broth and bring to a boil. Stir in the noodles and cook until
almost tender. Add the broccoli and milk; heat thoroughly, but do not allow
to boil. Stir in the cheese and continue heating until it melts. Season with
salt and pepper. Serve the soup immediately. Garnish with croutons and
parsley sprigs.
From Award Winning Recipes
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SueA, CA (11:01:29 pm) : BROCCOLI-CHEDDAR SOUP
Makes 2 quarts
3 cups broccoli in 3/8" dice
1/4 cup butter
1 cup chopped onions
1 teaspoon minced garlic
2 tablespoons flour
2 cups half-and-half
3 cups chicken broth
3/4 pound sharp Cheddar cheese, grated
1/2 teaspoon nutmeg
3/4 teaspoon salt
l/2 teaspoon pepper
2 tablespoons Dijon mustard
Optional I/4 cup dry sherry
Blanch the broccoli in boiling salted water, refresh under cold water,
drain, and set aside. Melt the butter in a large saucepan, add the onions,
and saute until tender and translucent. Add the garlic and saute 30 seconds.
Add the flour and cook and stir 2 minutes. Whisking hard, add the
half-and-half and chicken broth. Bring the mixture to a boil. Reduce to a
simmer and stir in the cheese. Add the seasonings, mustard, and sherry.
Lower the heat to be sure soup doesn't boil again or it may curdle. Add the
broccoli and heat through. Garnish with additional shredded Cheddar, if
desired.
VARIATIONS
Substitute cauliflower for the broccoli and garnish the soup with bits of
red pepper and lots of minced parsley.
If you prefer a smooth soup, puree the broccoli with some of the liquid and
stir into the rest of the soup.
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SueA, CA (11:01:55 pm) : Creamy Swiss and Broccoli Soup
Cozy up to the fire with a bowl of this creamy broccoli and cheese soup.
It's chock-full of ham chunks and shredded Swiss cheese.
1 cup chopped cooked ham
1 cup water 1 (10-ounce) package frozen chopped broccoli
2 cups milk
3 tablespoons all-purpose flour
2 cups (8 ounces) shredded
Swiss cheese
l/2 teaspoon salt
Dash of pepper
Combine ham and water in a large saucepan; bring to a simmer, and cook 10
minutes. Add broccoli; bring to a boil. Cover, reduce heat, and simmer 5 to
7 minutes or until broccoli is crisp-tender.
from America's Best Recipes vol. 3
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Velma TN (7:36:21 pm) :
From: SAM.WARING@382-48-1.ima.infomail.com (SAM WARING)
Newsgroups: rec.food.recipes
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: CAULIFLOWER OR BROCCOLI SOUP
Categories: Soups, Vegetables
Yield: 6 Servings
1 Cauliflower head; or 2 lb Broccoli)
4 c Chicken stock, homemade preferred
2 Onions; chopped
2 Celery rib; chopped
1/4 c Whipping cream
1/8 ts Nutmeg
Trim the cauliflower's leaves or the broccoli's tough stems. Cut into
medium to small pieces. Bring the chicken stock to a boil in a
large pot. Add the cauliflower or broccoli pieces and the onion and
celery. When the stock returns to boil, reduce heat and simmer for 10
to 15 minutes until the cauliflower or broccoli is tender and can be
pierced with a fork. Do not overcook. Drain the vegetables and
reserve the stock. Set aside eight of the nicest-looking florets for
garnish. Using a food processor or blender, puree the cooked
vegetables, gradually adding the hot stock. It might be necessary to
do this in batches. Return the puree to the pot, place over low heat
and stir in the cream. Pour the soup into serving bowls and garnish
with the reserved flowerets and a pinch of nutmeg. Serve immediately.
Serves 6 to 8.
MMMMM
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Velma TN (7:36:21 pm) :
From: SAM.WARING@382-48-1.ima.infomail.com (SAM WARING)
Newsgroups: rec.food.recipes
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: CAULIFLOWER SOUP WITH PESTO
Categories: Soups, Vegetables
Yield: 8 Servings
2 c Basil, fresh; packed
2 T Pine nuts
2 Garlic clove
1/2 c Olive oil
1 ts Salt
3 T Parmesan; grated
3 T Romano; grated
3 T Butter; room temp
1/2 ts Pepper, black
3 Leek; white part only
1 lg Cauliflower
1 md Potato, boiling
6 c Chicken broth
Salt; to taste
Pepper, white; to taste
For pesto: Puree basil, pine nuts and garlic with olive oil and salt
in blender or processor. Transfer to bowl. Beat in cheeses, butter
and pepper.
For soup: Slice leeks. Separate cauliflower into florets. Peel potato
and thinly slice. Combine vegetables and broth in large saucepan and
bring to boil. Reduce heat and simmer until vegetables are tender.
Cool slightly. Puree in blender. Season with salt and pepper. (Can be
prepared 2 days ahead. Cool completely and refrigerate.)
To serve, gently reheat soup. Ladle into bowls. Swirl 1 1/2
tablespoons pesto into each bowl.
MMMMM
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Velma TN (7:36:21 pm) :
From: SAM.WARING@382-48-1.ima.infomail.com (SAM WARING)
Newsgroups: rec.food.recipes
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: CAULIFLOWER SOUP
Categories: Soups, Low-fat
Yield: 4 Servings
5 1/2 c Cauliflower florets
2 c ;Water
1 ts Salt
2 T Margarine
1/2 c Onion; diced
2 ts Flour
1 pkg Instant chicken broth and seasoning mix
1 c Skim milk
1 dash White pepper
Nutmeg, ground (opt)
In 4-quart saucepan combine cauliflower, water, and salt; bring to a
boil. Reduce heat and let simmer until cauliflower is tender; let
cool slightly. Transfer 2 cups cauliflower (including cooking liquid)
to blender container and process until smooth. Repeat procedure, 2
cups at a time, until all cauliflower and cooking liquid have been
processed. Set aside. In same saucepan heat margarine over
medium-high heat until bubbly and hot; add onion and saute until
translucent. Sprinkle with flour and broth mix and stir quickly to
combine; cook, stirring, for 1 minute. Gradually add milk and cook,
stirring constantly, until flour mixture is completely dissolved and
liquid thickens; stir in pureed cauliflower. Reduce heat and let
simmer, stirring occasionally, until heated through; stir in pepper.
Ladle into 4 soup bowls and, if desired, sprinkle each portion with
dash nutmeg.
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PS/WA (10:07:54 am) : * Exported from MasterCook *
Cauliflower Soup (From My Garden)
Recipe By : From MY Garden Show #5536
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 tablespoon butter
2 tablespoons flour
1 quart vegetable stock
1 head cauliflower -- cut into florets
Salt
Pepper
In large pot heat butter. Whisk in flower. Slowly pour in vegetable
stock and continue whisking. Add cauliflower, and cook until tender.
Puree in blender. Season with salt and pepper. Serve hot
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PS/WA (10:15:30 am) :
Title: MILLET-CAULIFLOWER SOUP
Categories: Soups, Vegetarian
Yield: 16 servings
2 tb Oil, plus oil for sauteing
1/2 c Millet
1 1/2 c Water
3 Celery stalks; chopped
1 Green pepper; chopped
1 sm Onion; chopped
2 Garlic cloves; chopped
1 lg Carrot; grated or chopped
6 c Water
1 md Head of cauliflower, very coarsely chopped
1 Bay leaf
2 tb Dry vegetable soup base
1/2 ts Basil
1/2 ts Mint
1/2 ts Chervil
1/2 ts Thyme
1/2 ts Ground celery seed
2 tb White miso
3/4 c Raw cashews
1 c Water
1/2 c Nutritional yeast
Salt; to taste
Heat 2 tablespoons oil in a soup pot and toast millet
until golden brown and beginning to pop. Remove from
heat, add 1-1/2 cups water, bring to a boil, and
simmer for 20 minutes. In a medium skillet, heat oil
and saute celery, green pepper, onion, garlic, and
carrot until onion is translucent. To millet pot add 6
cups water (for thick soup), cauliflower, bay leaf,
sauteed mixture, soup base, and herbs and celery seed. %0
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Velma TN (7:36:21 pm) :
From: SAM.WARING@382-48-1.ima.infomail.com (SAM WARING)
Newsgroups: rec.food.recipes
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: NEAPOLITAN CAULIFLOWER SOUP
Categories: Soups, Vegetables, Italian
Yield: 6 Servings
1 lg Cauliflower; cored & separated into florets
2 T White wine vinegar
4 Garlic clove; minced
1/2 ts Crushed hot red pepper
1/4 c Olive oil
4 c Vegetable broth; hot, OR
4 c Chicken broth, low-sodium
2 ts Salt
1/3 c Parsley, Italian; freshly chopped
Pecorino cheese; grated
Trim the stems from the cauliflower florets and cut them into 1/2-inch
pieces, then break the florets into 1/2-inch pieces. Fill a large
bowl with 2 quarts of cold water and stir in the vinegar. Add the
cauliflower pieces and stir to clean thoroughly. Bring a large
saucepan of salted water to a boil over high heat. Drop the
cauliflower into the boiling water, return to a boil and cook over
moderately high heat until just tender, about 4 minutes. Drain the
cauliflower thoroughly.
In a large saucepan, cook the garlic and hot red pepper in the olive
oil over moderately low heat, stirring occasionally, until the garlic
is golden, about 3 minutes. Add the cauliflower and cook for 5
minutes, stirring to prevent it from browning. Stir in the hot
Vegetable Broth, salt and parsley.
Using a slotted spoon, remove 1 cup of the cooked cauliflower from
the soup and puree it in a blender or food processor until smooth.
Return it to the soup, increase the heat to moderate and heat
through. Ladle the soup into bowls and sprinkle on a generous amount
of cheese.
Note: Make this soup as garlicky and spicy as you like and serve
with lots of crusty Italian bread.
Recipe from Food & Wine, March, 1990