Potato sausage soup with . . . broccoli?
l pinkmountain
6 years ago
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plllog
6 years agocolleenoz
6 years agoRelated Discussions
Broccoli Cheddar Soup recipe
Comments (9)Here's mine. You can't tell there's sweet potato in it, but it gives a nice colour. There is no thickener necessary. I usually used evaporated skim milk instead of cream to save on fat calories. Broccoli-Cheddar Soup Recipe courtesy Food Network Magazine Ingredients 1 medium onion, finely chopped 2 stalks celery, finely chopped 2 cups low-sodium chicken broth 2 cups half-and-half 1 pound russet potatoes, peeled and chopped 1 pound sweet potatoes, peeled and chopped 1 bay leaf Kosher salt and freshly ground pepper 2 cups chopped broccoli florets 1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups) Croutons, for topping (optional) Directions Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain. When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper. Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired. I used 1 cup of half and half and one cup of skim and 1 cup of grated sharp cheddar and used more like 4 cups of broccoli. Didn�t bother with the croutons. Made 6 generous servings although the following is based on 4 servings: Per serving: Calories 589; Fat 34 g (Saturated 18 g); Cholesterol 97 mg; Sodium 931 mg; Carbohydrate 50 g; Fiber 8 g; Protein 22 g...See MorePotatoe soup recipe's from a while ago
Comments (1)Man...I can't imagine a pot of potato soup with 10 pounds of potatoes...was that a mistake? One of the best potato soups I've ever had was made with a bag of the square cut frozen hash browns. But I can't remember the recipe. If I can find it I add it here. patti...See MoreYour best broccoli soup
Comments (13)This past Thursday in So Cal was so warm that I was wearing shorts. Yesterday and today, very chilly and rainy. I had a couple of large "bunches" of broccoli in the fridge, so found this thread and made Linda's recipe. Delish!!! Jasdip's recipe sounds delightful as well with the nutmeg and the half-and-half as an option, but I just may have to work my way through ALL the posted recipes here for broccoli soup! Smiles, Sooz...See Moreideas to toss around, broccoli cheese soup???
Comments (5)Hi Terri. When Will had first gotten his elastics on his teeth, I found this recipe that we all liked very much. Not exactly what you're asking for, but shouldn't be too hard to adapt, I'd think... Panera Bread Broccoli Cheese Soup Ingredients: 1 tablespoon butter, melted 1/2 medium onion, chopped 1/4 cup melted butter 1/4 cup flour 2 cups half-and-half 2 cups chicken stock or bouillon 1/2 pound fresh broccoli 1 cup carrots, julienned salt and pepper to taste 1/4 teaspoon nutmeg 8 ounces grated sharp cheddar Directions: Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve....See Morel pinkmountain
6 years agolast modified: 6 years agolindac92
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6 years agoplllog
6 years agolast modified: 6 years agowritersblock (9b/10a)
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6 years agotishtoshnm Zone 6/NM
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6 years agoplllog
6 years agoIslay Corbel
6 years ago
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