Tag Archives: soup

Broccoli Chowder

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1.25 lbs broccoli, broken into florets and stalks cut into ¼ inch slices
0.5 lbs potatoes, diced
1 small onion , chopped
2 c. milk
¼ c. flour
½ tsp tarragon
½ tsp thyme
½ tsp salt
¼ tsp pepper
3 oz shredded cheese

In a large saucepan, combine broccoli, potato, onion and 1.5 c water. Cover and bring to a boil over high heat; reduce heat to med-low and cook until tender, about six minutes.

In a small bowl, whisk milk into flour. Add milk mixture to soup along with tarragon, thyme, s and p. Stirring constantly, cook mixture until it comes to a boil and is thickened, about 7 minutes.

Ladle hot soup into bowls and sprinkle with cheese.

Broccoli and Bread Soup

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1 ½ lbs broccoli spears
1 ¾ qts chicken or veggie stock
1 tbsp lemon juice
salt and pepper

To Serve:
6 slices white bread
1 large garlic clove peeled and cut in half
grated Parmesan or Romano cheese

Using a small, sharp knife peel the broccoli stems, starting from the base and pulling gently toward the flowerets. The peel should come off easily. Chop the broccoli into small chunks.

In a large sauce pan bring the stock to a boil. Add the broccoli and simmer for about 10 minutes until tender.

Puree about half of the soup and stir into the rest of the soup. Season with salt, pepper and lemon juice.

Reheat the soup. Toast the bread, rub with garlic, and cut quarters. Place 3 or 4 pieces of toast in the bottom of each soup bowl. Ladle the soup over. Serve at once topped with cheese.

My version: Used 1 head of broccoli, all I had, didn’t peel stalk nor chop very small. Cooked in 1 quart water with 1 veggie boullion cube. Pureed about 1/3 or less of soup because I like texture. Used crusty Tuscan bread and Romano cheese. Very tasty and quick to fix.

Black Bean Soup – Chey

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1 Tbsp. Olive oil
½ C. chopped onion
1 clove of garlic, minced
2 (15-oz) cans black beans, drained
1 (14 1/2-oz) can stewed tomatoes, undrained and chopped
1 (10 1/-oz) vegetable broth
½ C. picante sauce or salsa
1/4 C. water
1 tsp. Ground cumin
2 Tbsp. Fresh lime juice
Chopped fresh cilantro

Heat oil in a large saucepan over medium heat until hot. Add onion and garlic; saute until tender. Add beans and next 5 ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes.

Remove from heat; stir in lime juice. Ladle soup into bowls; garnish with cilantro, if desired.

Yield: 6 cups (about 129 calories per 1-cup serving).
Preparation time: 5 min
Cooking time: 25 min.