broccoli bisque
(1 RATING)
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.
No Image
prep time
20 Min
cook time
20 Min
method
---
yield
Ingredients
- 1 1/2 pounds fresh broccoli (or 2 10oz frozen chopped)
- 26 ounces chicken stock or broth
- 1 - quartered onion
- 2 tablespoons butter
- 1 teaspoon salt
- 1 1/2 teaspoons curry powder
- dash - pepper
- 2 tablespoons lime juice
- 1/2 cup sour cream
- 1 tablespoon snipped chives
How To Make broccoli bisque
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Step 1Put chopped broccoli in dutch oven (along with chopped cauliflower greens if desired).
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Step 2Add stock, onion, butter, salt and pepper.
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Step 3Bring to a boil and reduce heat.
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Step 4Simmer, covered, for 8-10 minutes.
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Step 5Puree in blender.
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Step 6Stir in lime juice, sour cream and chives. Serve hot.
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Step 7To 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.
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