Best 6 Broccoli Bisque Recipes

BROCCOLI CRAB BISQUE

Steps:

• In a large saucepan, saute the leeks, mushrooms and broccoli in butter until tender. Add garlic; cook 1 minute longer. Add the flour, thyme, pepper and bay leaf; mix well. Stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Add the cheese and crab; stir until cheese is melted and soup is heated through. Discard bay leaf.

BROCCOLI AND CRAB BISQUE

Steps:

• In a large saucepan, cook the leeks, mushrooms, broccoli and garlic in butter until broccoli is crisp-tender. Stir in flour and seasonings until blended. Gradually add broth and cream., Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add cheese; stir until melted. Add crab; heat through but do not boil. Discard bay leaf before serving.

LOW FAT BROCCOLI BISQUE

Steps:

• Clean the broccoli and cauliflower, reserving 3/4 cup of the broccoli, and 3/4 cup of the cauliflower florets, chopping the rest fine.
• Saute green onios in margarine until tender.
• Stir in flour, cooking for 1 minute.
• Stir in Chicken stock, chopped broccoli and cauliflower, potatoes, chives, and basil and bring to a boil.
• Reduce heat and simmer until potatoes are tender.
• Process in food processor until smooth.
• Add milk and reserved broccoli and cauliflower florets until boiling again.
• Reduce heat and simmer until florets are crisp-tender.
• Season to taste with salt and pepper.

BROCCOLI MUSHROOM BISQUE

Steps:

• Place all the ingredients except the cashews and pine nuts in a soup pot. Cover and simmer for 20 minutes or until the vegetables are just tender. In a food processor or high powered blender, blend two-thirds of the soup liquid and vegetables with the cashews and pine nuts until smooth and creamy. Return to the pot and reheat before serving.

BROCCOLI BISQUE

Steps:

• 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.

BROCCOLI BISQUE

Steps:

• 1. Place the cut broccoli in a large saucepan along with the broth, onion, butter, salt, curry powder and pepper; Bring to a boil.
• 2. Reduce heat and simmer, covered, for 8 to 12 minutes or until broccoli is just tender.
• 3. Place about 1 1/2 to 2 cups of the mixture at a time into a blender container; Cover and blend until smooth.
• 4. Pour into bowl or another large pan; Repeat with remaining mixture - BE CAREFUL. THE HOT LIQUID MAY SCALD YOU.
• 5. Stir in the lime juice.
• 6. Now you can either cover and refrigerate at least 4 hours to serve cold (great in warm weather), or you can go right ahead and serve it hot (great in cold weather).
• 7. Once ladled out, you can garnish with a thin slice of lemon, a small dollop or sour cream, and a sprinkling of chives.
• 8. NOTE: You can refrigerate unused portions for serving later, but it doesn\'t keep well for long.