o a boil. Stir in broccoli and rice. Reduce heat to
In a large saucepan over medium heat, cook onion and celery in butter until soft (about 4 mins). Add potato, broccoli and broth. Bring to a simmer and cook for about 20 mins or until broccoli and potatoes are soft. Add watercress and stir, cooking for 2 minutes. Puree soup in batches in blender.
Return to saucepan and bring to a simmer. Stir in heavy cream and season to taste with salt and pepper. Spoon into serving bowls. Drizzle with additional heavy cream or thinned down sour cream. Garnish with halved, blanched broccoli florets.
Cook pasta in boiling salted water for 10 mins. Add broccoli and cook for 3 mins more. Drain and return to the pot.
Meanwhile, heat oil in a large pan over moderate heat. Saute the onion, garlic and bacon for 5 mins or until onion is soft.
Add bacon mixture, cream, blue cheese and parsley to the pasta and broccoli in the pot. Gently toss over low heat until well combined. Season with salt and pepper. Spoon into bowls. Serve at once.
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.
HEAT oil in skillet.
Add chicken and cook until browned.
ADD soup, water, cheese, garlic and broccoli.
Heat to a boil.
Cover and cook over low heat 5 minute or until done.
Serve with pasta.
In a saucepan, saute the onion in oil until golden.
Add the stock, broccoli, beans bay leaf and allspice.
Bring to a boil.
Reduce heat to a simmer, partially cover and simmer until the broccoli is tender.
Let sit for 5 minutes. Remove the bay leaf.
Puree all or part of the soup before serving.
Combine cream cheese, half and half, and butter in heavy saucepan.
Stir over low heat until creamy and butter has melted.
Blend in frosting mix and stir until blended well.
Add peppermint extract and food coloring.
You can divide into different colors and flavors.
Note, though, if you would like to use candy molds or have an itch to try something equally sweet, look into using the Alternative Creamy Mints Recipe.
Melt butter in saucepan.
Add 1/2 of Milk.
Add Velveeta.
Stir frequently until thouroughly melted.
Add more milk if you would like a creamier sauce. To equal out flavor you may need additional butter or cheese, judge to taste.
Add steamed broccoli and stir lightly together.
Serve alone or over potatoes.
Melt the butter in a 4 to 5 quart pan over medium heat. Add the onions and sweat them, stirring occasionally, 5 minutes.
Raise the heat to medium-high and stir in the flour, mustard, and pepper and cook 2 minutes. Reduce heat to medium, add the milk and stock and cook, stirring frequently, 8 minutes. Add the broccoli and simmer 6 minutes, stirring frequently. Remove from heat, puree 2 cups of soup in a blender, and return pureed soup to pot. Reheat, stirring occasionally, about 2 minutes.
Bring water to a boil in 5-quart pot with broccoli. Allow broccoli to come to a full boil. Add soups. Reduce heat to medium. Stir frequently. Cook until creamy consistency. Salt and pepper to taste.
Steam Broccoli by either putting in Microwave
Chop onion.
Trim broccoli and cut stems and florets
Cook broccoli or cauliflower until almost tender. Heat oven to 400\u00b0. Place broccoli or cauliflower in ungreased pan. Beat soup and milk until smooth. Pour over broccoli or cauliflower. Sprinkle with cheese. Combine baking mix and oleo until crumbly. Sprinkle over cheese. Bake until crumbs are light brown (about 20 minutes). Serves 6 to 8.
Bring a large pan of boiling water to the boil.
Cut the broccoli into small florets and thinly chop the stems. Finely chop the onion and slice the mushrooms.
Cook the pasta according to the packet instruction adding the broccoli for the last 3 minutes.
Heat the oil and fry the onion until soft and beginning to brown. Add the mushrooms and cook for a further 5 minutes. Stir in the creme fraiche and mustard and mix well.
Drain pasta and broccoli and stir into sauce. Serve.
ize desired to hold the broccoli mixture).
Steam or boil
Cook and drain broccoli.
Heat oven to 400\u00b0.
Put broccoli in casserole dish.
Beat soup and milk together until smooth.
Pour over broccoli in dish.
Sprinkle cheese over broccoli.
Mix Bisquick with butter until crumbly.
Sprinkle mixture over cheese. Bake 30 to 45 minutes.
Serves 8 to 10.
Cook broccoli until almost done.
Drain.
Put butter in until melted, then add bread crumbs and onions.
Put in casserole dish. Mix the two soups together and put on top.
Take a knife and cut down through the broccoli mixture.
Heat in 350\u00b0 oven until warm and blended.
Preheat oven to 375\u00b0.
In small saucepan, heat margarine until bubbly and hot; add onion and saute briefly (do not brown).
Add flour and stir quickly to thoroughly combine; remove from heat and gradually stir in milk, stirring until thoroughly blended.
Return to heat and cook, stirring occasionally, until sauce is thick and creamy, about 2 minutes.
Remove from heat and stir in salt and pepper.
Heat 1-inch salted water to boiling. Add broccoli (or cauliflower).
Cover and heat to boiling.
Cook until stems are almost tender (10 to 12 minutes). Drain.
Place broccoli (or cauliflower) in ungreased 1 1/2-quart round casserole dish.
Place cooked broccoli in a 9 x 13-inch dish.
Melt the cream cheese, soup and margarine in microwave.
Stir to blend.
Pour mixture over cooked broccoli.
Top with cheese slices.
Bake at 350\u00b0 for 30 minutes, or until thoroughly heated.