![]() |
![]() |
|
||||||||||||
Cooking | Baking | Ingredients | Equipment | Techniques | Entertaining | Holidays | Ethnic | Nutrition | Safety | Desserts | Drinks | History | Science | Kids |
|
||||||||||||||
Ingredients: 6 tablespoons (1/4 stick) unsalted butter
Instructions: Melt the butter over medium heat in a stockpot. Add the garlic, leek, and carrot, and cook until they are tender, about 5 minutes, making sure they do not brown. Add the stock. Bring to a simmer and add the broccoli. Cook for 8 to 10 minutes, or until broccoli is tender. Pour the soup into a food processor and process until the vegetables are finely chopped but not puréed. Pour the soup back into the pot and stir in the cream, cayenne pepper, and celery seed. Reheat before serving. Yield: Makes 2 to 4 servings |
|
|||||||||||||
|
||||||||||||||
Related Articles:
Choosing a Broccoli Soup Recipe Broccoli Cornbread Broccoli-Cheese Pie/Quiche Cooking with Cheese in a Crock Pot Difference: Bisque, Chowder, Soup |
Related Recipes:
Broccoli Cheddar Cornbread Cream of Onion Soup Recipe Cookies with Tomato Soup Cream of Asparagus Soup Recipes A Simple Chicken Soup |