Broccoli Bisque

Broccoli Bisque Recipe

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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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Put chopped broccoli in dutch oven (along with chopped cauliflower greens if desired).
2Add stock, onion, butter, salt and pepper.
3Bring to a boil and reduce heat.
4Simmer, covered, for 8-10 minutes.
5Puree in blender.
6Stir in lime juice, sour cream and chives. Serve hot.
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.

About Broccoli Bisque

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