broccoli bisque

★★★★★ 1 Review
Mallie1 avatar
By Susan Pagano
from Mills River, NC

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.

prep time 20 Min
cook time 20 Min

Ingredients For broccoli bisque

  • 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
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How To Make broccoli bisque

  • 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.
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