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Cream of broccoli soup?
#10301
11/08/2009 01:46 PM
11/08/2009 01:46 PM
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Joined: Aug 2000
Posts: 82,761 Central Florida!
Carol_Hill
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I swear that someone (Brian??) posted a cream of broccoli soup recipe here, but I can't find it. <img src="http://www.traveltalkonline.com/forums/images/graemlins/cry.gif" alt="" /> I'm especially looking for something that I can make up in a larger batch and freeze part of it...
Carol Hill
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Re: Cream of broccoli soup?
[Re: Carol_Hill]
#10302
11/08/2009 06:28 PM
11/08/2009 06:28 PM
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Joined: Aug 2002
Posts: 925 Chesapeake - deliveries worldw...
Auspicious
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I freeze broccoli soup (not 'cream of') all the time.
Dice onion and mince garlic. Saute briefly in the bottom of a sauce pot. Cut broccoli florets into egg-sized pieces and simmer in chicken stock. Salt and pepper to taste. Use an immersion blender to liquefy.
Proportions and times to taste as well. *grin*
dave
S/V Auspicious
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Re: Cream of broccoli soup?
[Re: Carol_Hill]
#10304
11/08/2009 07:49 PM
11/08/2009 07:49 PM
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Re: Cream of broccoli soup?
[Re: Carol_Hill]
#10305
11/08/2009 08:03 PM
11/08/2009 08:03 PM
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Don't freeze cream soups if they really have cream in them and are not just pureed soups.
If you are using real cream, freeze the base and then add the cream when you prepare it to eat.
Cream of Broccoli Soup Yield: 8 to 10 servings This one has plenty of flavor and plenty of texture, and it makes a wonderful lunch when served with an herb bread and a fruit dessert. If you prefer an even stronger flavor, try substituting a sharper variety for all or part of the cheese.
6 cups water 10 ounces fresh or frozen chopped broccoli 3/4 cup finely chopped onion 2 cups shredded American cheese 2 teaspoons salt 2 teaspoons white pepper 1 teaspoon garlic powder 1 cup milk 1 cup light cream 1/4 cup butter 1/2 cup cold water 1/3 cup all-purpose white flour In a large saucepan, bring the water to a boil. Add the broccoli and onion; boil for 10 to 12 minutes. Add the cheese, salt, pepper, and garlic powder. Cook over medium heat, stirring constantly, until the cheese melts. Add the milk, cream, and butter. Heat to boiling, stirring constantly.
Add the water to the flour and mix until smooth. Add slowly to the hot soup, stirring rapidly. Continue to cook, stirring constantly, until the soup is the consistency of heavy cream. Serve hot.
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Re: Cream of broccoli soup?
#10307
11/08/2009 09:19 PM
11/08/2009 09:19 PM
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Joined: Aug 2000
Posts: 82,761 Central Florida!
Carol_Hill
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Posts: 82,761
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Thanks for the recipe!! As far as freezing--Want to make sure what you mean--do you prepare it exactly as stated above and just leave out the cream and stir it in when you heat it up??
Carol Hill
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Re: Cream of broccoli soup?
[Re: Carol_Hill]
#10309
11/08/2009 09:29 PM
11/08/2009 09:29 PM
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exactement! i often used heavy cream in place of light cream too--your preference... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />
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Re: Cream of broccoli soup?
[Re: caribbeanscout]
#10312
11/08/2009 10:28 PM
11/08/2009 10:28 PM
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Joined: Aug 2000
Posts: 82,761 Central Florida!
Carol_Hill
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I previously made a broccoli soup, and even though the directions didn't call for it, I used the boat motor. The recipe turned out OK, but it did not re-heat well, so I didn't even try to freeze it.. so, was looking to try to find something I could freeze. Have used the boat motor for a couple other things, like a milk shake, etc, also..
Carol Hill
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