Broccoli Bisque Recipe

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Broccoli Bisque

Susan Pagano

By
@Mallie1

I love vegetable soups. I save all types of greens that others might discard, clean, cut, blanch and then freeze the pieces until I feel it is a "soup day" and take them out when needed. This recipe uses the broccoli florettes, peeled and chopped stems and cauliflower greens (if I have them) but I have made this with frozen veggies and it's still yummy. I have served this both hot and cold.


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Rating:

Prep:

20 Min

Cook:

20 Min

Ingredients

1 1/2 lb
fresh broccoli (or 2 10oz frozen chopped)
26 oz
chicken stock or broth
1
quartered onion
2 Tbsp
butter
1 tsp
salt
1 1/2 tsp
curry powder
dash
pepper
2 Tbsp
lime juice
1/2 c
sour cream
1 Tbsp
snipped chives

Directions Step-By-Step

1
Put chopped broccoli in dutch oven (along with chopped cauliflower greens if desired).
2
Add stock, onion, butter, salt and pepper.
3
Bring to a boil and reduce heat.
4
Simmer, covered, for 8-10 minutes.
5
Puree in blender.
6
Stir in lime juice, sour cream and chives. Serve hot.
7
To serve cold, do not add in the sour cream or chives. Place pureed soup in refrigerator, covered, for 4 hours. Top with sour cream, chives and garnish with lemon slices.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Healthy
Hashtags: #hot, #serve, #or, #Cold