I've done the google, but my GOD are there some funky recipes out there!
I've found everything from add a CAN of cream of broccoli soup to cube
potatoes and add fresh chervil. Okay.

I have homemade chicken stock as a base, I have cream, I have frozen
broccoli stems (I'm going to chop in my food processor) and I have fresh
broccoli flourettes. Oh, I have fresh garlic, fresh mushrooms, butter and
various dried herbs - and cheddar cheese!

I want a smooth soup, with flourette garnishes. Anyone have any good ideas?

kili

"kilikini" > schreef in bericht
. ..
> I've done the google, but my GOD are there some funky recipes out there!
> I've found everything from add a CAN of cream of broccoli soup to cube
> potatoes and add fresh chervil. Okay.
>
> I have homemade chicken stock as a base, I have cream, I have frozen
> broccoli stems (I'm going to chop in my food processor) and I have fresh
> broccoli flourettes. Oh, I have fresh garlic, fresh mushrooms, butter and
> various dried herbs - and cheddar cheese!
>
> I want a smooth soup, with flourette garnishes. Anyone have any good
> ideas?
>
> kili
>
Hello,
My favourite one is this; sorry if the translation is not to good. I will do
my best....

Serves 4:

1 ltr. chickenstock
500 ounce broccoli stems and flourettes
Pecorino or Parmezan Reggiano (or cheddar cheese, grated)
Cream
Worcestersause (drop of 2 - 3)
Salt en Pepper
Kitchenblender


Heat the stock till boilingpoint; add broccoli stems and flourettes. Boil
for about 8 - 10 minutes. When done, blend the soup while adding cream,
cheese, salt en pepper, worcestersauce.
For more calories to your dieet ;-)) add some butter too and whisk till soft
and creamy.

Marie-Anne.

"Au Bain Marie" > wrote in message
...
>
> "kilikini" > schreef in bericht
> . ..
> > I've done the google, but my GOD are there some funky recipes out there!
> > I've found everything from add a CAN of cream of broccoli soup to cube
> > potatoes and add fresh chervil. Okay.
> >
> > I have homemade chicken stock as a base, I have cream, I have frozen
> > broccoli stems (I'm going to chop in my food processor) and I have fresh
> > broccoli flourettes. Oh, I have fresh garlic, fresh mushrooms, butter
and
> > various dried herbs - and cheddar cheese!
> >
> > I want a smooth soup, with flourette garnishes. Anyone have any good
> > ideas?
> >
> > kili
> >
> Hello,
> My favourite one is this; sorry if the translation is not to good. I will
do
> my best....
>
> Serves 4:
>
> 1 ltr. chickenstock
> 500 ounce broccoli stems and flourettes
> Pecorino or Parmezan Reggiano (or cheddar cheese, grated)
> Cream
> Worcestersause (drop of 2 - 3)
> Salt en Pepper
> Kitchenblender
>
>
> Heat the stock till boilingpoint; add broccoli stems and flourettes. Boil
> for about 8 - 10 minutes. When done, blend the soup while adding cream,
> cheese, salt en pepper, worcestersauce.
> For more calories to your dieet ;-)) add some butter too and whisk till
soft
> and creamy.
>
> Marie-Anne.
>
>
>

I'll go with the butter! Thanks Marie-Anne.

kili

kilikini wrote:
> "Au Bain Marie" > wrote in message
> ...
>>
>> "kilikini" > schreef in bericht
>> . ..
>>> I've done the google, but my GOD are there some funky recipes out
>>> there! I've found everything from add a CAN of cream of broccoli
>>> soup to cube potatoes and add fresh chervil. Okay.
>>>
>>> I have homemade chicken stock as a base, I have cream, I have frozen
>>> broccoli stems (I'm going to chop in my food processor) and I have
>>> fresh broccoli flourettes. Oh, I have fresh garlic, fresh
>>> mushrooms, butter and various dried herbs - and cheddar cheese!
>>>
>>> I want a smooth soup, with flourette garnishes. Anyone have any
>>> good ideas?
>>>
>>> kili
>>>
>> Hello,
>> My favourite one is this; sorry if the translation is not to good. I
>> will do my best....
>>
>> Serves 4:
>>
>> 1 ltr. chickenstock
>> 500 ounce broccoli stems and flourettes
>> Pecorino or Parmezan Reggiano (or cheddar cheese, grated)
>> Cream
>> Worcestersause (drop of 2 - 3)
>> Salt en Pepper
>> Kitchenblender
>>
>>
>> Heat the stock till boilingpoint; add broccoli stems and flourettes.
>> Boil for about 8 - 10 minutes. When done, blend the soup while
>> adding cream, cheese, salt en pepper, worcestersauce.
>> For more calories to your dieet ;-)) add some butter too and whisk
>> till soft and creamy.
>>
>> Marie-Anne.
>>
>>
>>
>
> I'll go with the butter! Thanks Marie-Anne.
>
> kili

Yep, this sounds really good! I never would have thought about
Worcestershire in cream of broccoli soup. I usually add a dash of ground
nutmeg. Also finely minced onion, some pepper; salt to taste at the table.

Jill

"jmcquown" > wrote in message
.. .
> kilikini wrote:
>> "Au Bain Marie" > wrote

>>> "kilikini" > schreef

>>> My favourite one is this; sorry if the translation is not to good. I
>>> will do my best....

>>> 1 ltr. chickenstock
>>> 500 ounce broccoli stems and flourettes
>>> Pecorino or Parmezan Reggiano (or cheddar cheese, grated)
>>> Cream
>>> Worcestersause (drop of 2 - 3)
>>> Salt en Pepper
>>> Kitchenblender

>>> Heat the stock till boilingpoint; add broccoli stems and flourettes.
>>> Boil for about 8 - 10 minutes. When done, blend the soup while
>>> adding cream, cheese, salt en pepper, worcestersauce.
>>> For more calories to your dieet ;-)) add some butter too and whisk
>>> till soft and creamy.
>>>
>>> Marie-Anne.

>> I'll go with the butter! Thanks Marie-Anne.

> Yep, this sounds really good! I never would have thought about
> Worcestershire in cream of broccoli soup. I usually add a dash of ground
> nutmeg. Also finely minced onion, some pepper; salt to taste at the
> table.

Sounds good to me, except I don't have any broccoli. I'll make it with
spinach, I have that frozen. I'll just wing the amounts. I like the butter
added as a pat on top of the hot soup. Not only do you get the taste of
the butter, you get to burn the living crap out of the roof of your mouth.

nancy

Nancy Young wrote:
> "jmcquown" > wrote in message
> .. .
>> kilikini wrote:
>>> "Au Bain Marie" > wrote
>
>>>> "kilikini" > schreef
>
>>>> My favourite one is this; sorry if the translation is not to good.
>>>> I will do my best....
>
>>>> 1 ltr. chickenstock
>>>> 500 ounce broccoli stems and flourettes
>>>> Pecorino or Parmezan Reggiano (or cheddar cheese, grated)
>>>> Cream
>>>> Worcestersause (drop of 2 - 3)
>>>> Salt en Pepper
>>>> Kitchenblender
>
>>>> Heat the stock till boilingpoint; add broccoli stems and
>>>> flourettes. Boil for about 8 - 10 minutes. When done, blend the
>>>> soup while
>>>> adding cream, cheese, salt en pepper, worcestersauce.
>>>> For more calories to your dieet ;-)) add some butter too and whisk
>>>> till soft and creamy.
>>>>
>>>> Marie-Anne.
>
>>> I'll go with the butter! Thanks Marie-Anne.
>
>> Yep, this sounds really good! I never would have thought about
>> Worcestershire in cream of broccoli soup. I usually add a dash of
>> ground nutmeg. Also finely minced onion, some pepper; salt to taste
>> at the table.
>
> Sounds good to me, except I don't have any broccoli. I'll make it
> with spinach, I have that frozen. I'll just wing the amounts. I
> like the butter added as a pat on top of the hot soup. Not only do
> you get the taste of the butter, you get to burn the living crap out
> of the roof of your mouth.
>
> nancy

Hmmm, I don't have broccoli, either (I intended to get to the store but you
know how that is). I do have some frozen leaf spinach, and cream of spinach
soup is very tasty!

Jill

On Mon, 18 Jul 2005 11:07:17 GMT, "kilikini"
> wrote:

>I've done the google, but my GOD are there some funky recipes out there!
>I've found everything from add a CAN of cream of broccoli soup to cube
>potatoes and add fresh chervil. Okay.
>
>I have homemade chicken stock as a base, I have cream, I have frozen
>broccoli stems (I'm going to chop in my food processor) and I have fresh
>broccoli flourettes. Oh, I have fresh garlic, fresh mushrooms, butter and
>various dried herbs - and cheddar cheese!
>
>I want a smooth soup, with flourette garnishes. Anyone have any good ideas?

Any Veg Soup

Cook veg in chicken (or veg) stock instead of water. Let cool a bit to
avoid catastrophe. Puree (blender, food processor, or immersion
blender). Return puree to pan and add milk or half-in-half or cream,
as desired. Season to taste, and heat up for serving. For garnish,
fish out and reserve a few larger chunks (florets of brocolli or
cauliflower, for example) before pureeing.

"kilikini" > wrote in message
. ..
> I've done the google, but my GOD are there some funky recipes out there!
> I've found everything from add a CAN of cream of broccoli soup to cube
> potatoes and add fresh chervil. Okay.
>
> I have homemade chicken stock as a base, I have cream, I have frozen
> broccoli stems (I'm going to chop in my food processor) and I have fresh
> broccoli flourettes. Oh, I have fresh garlic, fresh mushrooms, butter and
> various dried herbs - and cheddar cheese!
>
> I want a smooth soup, with flourette garnishes. Anyone have any good
> ideas?
>
> kili
>
Here's mine. We love it.

-= Exported from BigOven =-

Mushroom Broccoli Soup

Recipe By:
Serving Size: 18
Cuisine:
Main Ingredient:
Categories: Family

-= Ingredients =-
6 tb Oil
4 tb Butter
1 large VIdalia onion
6 large Mushrooms
3 tb Flour
1 t Nutmeg
10 c Chicken stock
3/4 c Heavy cream
Salt and pepper
1 bn Broccoli

-= Instructions =-
* peeled and chopped ** washed and chopped *** chopped In a medium pan,
heat oil and butter and saute onions and mushrooms. 5 min Add flour, stir
well and add rest of ingredients except cheese. Let simmer over medium heat
for 8-10 minutes. Add cheese, mix well and serve. When I made this, I
omitted the cheese and I would process the soup before serving. Delicious!
Per Serving (excluding unknown items): 961 Calories; 97g Fat (90.2% calories
from fat); 4g Protein; 19g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol;
1415mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk;
19 1/2 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

"MOMPEAGRAM" > wrote in message
news:1121712302.1c6a94580fa4c0859262b2a3b07e7b35@t eranews...
>
> "kilikini" > wrote in message
> . ..
> > I've done the google, but my GOD are there some funky recipes out there!
> > I've found everything from add a CAN of cream of broccoli soup to cube
> > potatoes and add fresh chervil. Okay.
> >
> > I have homemade chicken stock as a base, I have cream, I have frozen
> > broccoli stems (I'm going to chop in my food processor) and I have fresh
> > broccoli flourettes. Oh, I have fresh garlic, fresh mushrooms, butter
and
> > various dried herbs - and cheddar cheese!
> >
> > I want a smooth soup, with flourette garnishes. Anyone have any good
> > ideas?
> >
> > kili
> >
> Here's mine. We love it.
>
> -= Exported from BigOven =-
>
> Mushroom Broccoli Soup
>
> Recipe By:
> Serving Size: 18
> Cuisine:
> Main Ingredient:
> Categories: Family
>
> -= Ingredients =-
> 6 tb Oil
> 4 tb Butter
> 1 large VIdalia onion
> 6 large Mushrooms
> 3 tb Flour
> 1 t Nutmeg
> 10 c Chicken stock
> 3/4 c Heavy cream
> Salt and pepper
> 1 bn Broccoli
>
> -= Instructions =-
> * peeled and chopped ** washed and chopped *** chopped In a medium
pan,
> heat oil and butter and saute onions and mushrooms. 5 min Add flour, stir
> well and add rest of ingredients except cheese. Let simmer over medium
heat
> for 8-10 minutes. Add cheese, mix well and serve. When I made this, I
> omitted the cheese and I would process the soup before serving.
Delicious!
> Per Serving (excluding unknown items): 961 Calories; 97g Fat (90.2%
calories
> from fat); 4g Protein; 19g Carbohydrate; 2g Dietary Fiber; 69mg
Cholesterol;
> 1415mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk;
> 19 1/2 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
>
>
> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
>
>
>
>

Thank you, it's the nutmeg I'm missing! (God, and I said I was gonna put it
in in the first place, darn it!) Yay!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

kili

Saute: 1 1/2 cups chopped onions.

Add and boil together, uncovered, for about 10 minutes: 1 chopped green
pepper, 4 cups chopped broccoli, 2 1/2 cups water or stock. The
broccoli should remain bright green.

Puree. Add 2 cups of whole milk, buttermilk or half and half.

Reheat.

Steam another 1 cup broccoli flowerettes. Keep green.

Add before serving: chopped scallions, parsley, white pepper, dried
Italian herbs, 1/2 cup heavy cream or sour cream.


--Lia

"kilikini" > wrote in message
. ..
>
> "MOMPEAGRAM" > wrote in message
> news:1121712302.1c6a94580fa4c0859262b2a3b07e7b35@t eranews...
>>
>> "kilikini" > wrote in message
>> . ..
>> > I've done the google, but my GOD are there some funky recipes out
>> > there!
>> > I've found everything from add a CAN of cream of broccoli soup to cube
>> > potatoes and add fresh chervil. Okay.
>> >
>> > I have homemade chicken stock as a base, I have cream, I have frozen
>> > broccoli stems (I'm going to chop in my food processor) and I have
>> > fresh
>> > broccoli flourettes. Oh, I have fresh garlic, fresh mushrooms, butter
> and
>> > various dried herbs - and cheddar cheese!
>> >
>> > I want a smooth soup, with flourette garnishes. Anyone have any good
>> > ideas?
>> >
>> > kili
>> >
>> Here's mine. We love it.
>>
>> -= Exported from BigOven =-
>>
>> Mushroom Broccoli Soup
>>
>> Recipe By:
>> Serving Size: 18
>> Cuisine:
>> Main Ingredient:
>> Categories: Family
>>
>> -= Ingredients =-
>> 6 tb Oil
>> 4 tb Butter
>> 1 large VIdalia onion
>> 6 large Mushrooms
>> 3 tb Flour
>> 1 t Nutmeg
>> 10 c Chicken stock
>> 3/4 c Heavy cream
>> Salt and pepper
>> 1 bn Broccoli
>>
>> -= Instructions =-
>> * peeled and chopped ** washed and chopped *** chopped In a medium
> pan,
>> heat oil and butter and saute onions and mushrooms. 5 min Add flour,
>> stir
>> well and add rest of ingredients except cheese. Let simmer over medium
> heat
>> for 8-10 minutes. Add cheese, mix well and serve. When I made this, I
>> omitted the cheese and I would process the soup before serving.
> Delicious!
>> Per Serving (excluding unknown items): 961 Calories; 97g Fat (90.2%
> calories
>> from fat); 4g Protein; 19g Carbohydrate; 2g Dietary Fiber; 69mg
> Cholesterol;
>> 1415mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Non-Fat
>> Milk;
>> 19 1/2 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
>>
>>
>> ** This recipe can be pasted directly into BigOven for Windows. **
>> ** Easy recipe software. Try it free at: http://www.bigoven.com **
>>
>>
>>
>>
>
> Thank you, it's the nutmeg I'm missing! (God, and I said I was gonna put
> it
> in in the first place, darn it!) Yay!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
>
> kili
>
My pleasure!