Heat oil in a large saucepan on medium. Cook onion for 5 minutes, until soft. Add potato, stock and 1 cup of water. Bring to a simmer and cook for 8 minutes, until potatoes are almost tender.
Add broccoli and peas and cook for 5 minutes, until broccoli is tender. Using an immersion blender (or regular blender), blend soup until smooth.
Stir in milk and season to taste. Ladle soup into serving bowls. Top with a spoonful of sour cream and stir to create a swirl. Serve.
-2 mins until combined and thickened. Gradually stir in cream
e boil broccoli and Potato and allow to cool. Broccoli takes around 20 minutes and the potatoes
minutes.
Add broccoli to boiling potatoes and continue to cook
dd the onion, garlic and leeks and cook until slightly soft,
Combine 2 tablespoons olive oil, garlic and red pepper flakes in a small skillet.
Cook over low heat, stirring, until garlic begins to sizzle.
Remove from heat.
Place a vegetable steamer over 1 inch of water in a medium size saucepan.
Add potato; cover and steam until almost tender, about 5 minutes.
Add broccoli and salt; cover and steam until broccoli and potato are tender, about 5 minutes more.
Make broccoli and cauliflower mixture per package directions.
Set aside.
In a bowl, combine the onion and butter.
Cover and microwave on high for 1 to 1-1/2 minutes or until onions are tender.
Dissolve bouillon in hot water.
Mix the cornstarch and cold water.
Mix until smooth.
Add soy sauce and pepper to bouillon mixture and mix well.
Stir into onion mixture.
Microwave, uncovered, at 70% power for 2-3 minutes or until sauce comes to a boil, stirring after each minute.
Pour over cauliflower.
Cook just to heat the broccoli and cauliflower then drain and put into casserole dish.
Spread over the vegetable the mushroom soup.
Sprinkle frozen broccoli with 1/2 teaspoon salt.
Pour boiling water on broccoli in a large bowl.
Cover and let stand 3 minutes; drain.
Stir in potatoes.
Pour salad dressing over broccoli and potatoes.
Cover and refrigerate at least 2 hours.
Add remaining ingredients; toss.
Makes 8 servings.
Cut cooked broccoli into florets and place in large bowl.
Add potatoes and celery.
Season well.
Mix vinegar, oil, salt and pepper together in small bowl.
Pour over broccoli and toss to evenly coat.
Season with salt, pepper and paprika.
Sprinkle with parsley and serve warm.
Add the veal stock and cream and cook for 5 minutes.
Preheat oven to 425 degrees and boil water.
In a 13x9 casserole dish, combine rice and contents of seasoning packet; add boiling water to dish and mix well.
Add chicken, sprinkle with garlic powder; cover and bake for 30 minutes.
Add broccoli and cheese; cover and continue to bake for another 8-10 minutes or until chicken is no longer pink in center.
Combine broccoli and cauliflower, cream of mushroom soup, 1 can of dried onions, 1 bag of cheese and cheese soup.
Mix in large mixing bowl; place in casserole dish.
Top with remaining bag of cheese and dried onions.
Make sure to cook broccoli and cauliflower before mixing with other ingredients.
Bake all ingredients in casserole dish until cheese is melted.
Cook just to heat the broccoli and cauliflower then drain and put into casserole dish.
Spread over the vegetable the mushroom soup.
Preheat oven to 350.
Cook Broccoli and Cauliflower in salted water until crisp-tender.
Drain.
Reserve one cup of cooking water when draining.
Saute Celery and Onion in butter until tender.
Mix all ingredients in a 13X9 baking dish that has been sprayed with Pam.
Top with paprika.
Bake Uncovered for 30 minutes or until Rice is done.
Cook broccoli and rice by directions.
Pour into large bowl and add all remaining ingredients except cheese.
Mix thoroughly and pour into 9 x 13-inch pan.
Top with cheese and bake at 350\u00b0 for 30 to 40 minutes.
Cook broccoli and cauliflower as directed.
Add rest of ingredients and mix.
Put in greased casserole (2-quart) and bake at 350\u00b0, covered, for 45 minutes and uncovered for 15 minutes.
o a boil.
Add broccoli and cauliflower and cook just until tender
Mix all ingredients except broccoli, cauliflower and 1/2 cup Cheddar cheese.
In 9 x 13-inch baking dish, add broccoli and cauliflower.
Pour mixture over vegetables.
Top with remaining cheese; cover loosely with foil.
Bake in 350\u00b0 oven for 1 1/2 hours.
Dissolve bouillon cubes in 1 1/2 quarts boiling water.
Add potatoes, celery and onion.
Cook 5 minutes.
Add carrots, broccoli and cauliflower.
Cook until tender.
Add 2 cans of soup (undiluted).
Simmer 10 minutes.
Add cheese; stir until melted.