Category Archives: Broccoli

Broccoli Soup

Posted on July 6, 2010 by Geek Baker| Leave a comment

Well, I still haven’t tried my hand at anything blog-worthy.  A weekend full of sunshine, lakes, and cookouts will do that for you.  But my brother did recently send me a link to that drool-inducing broccoli soup I had while visiting him out in April.

This soup was wonderful.  The texture was perfect: thick and creamy.  And the flavor was just really fresh to me even with all the cheese.  Its maybe not for the hottest of summer nights but keep this one on your radar for those fall evenings which will be here before you know it.

Enjoy!


Creamy Broccoli Soup

Adapted from Claire Robinson’s 5 Ingredient Fix

Ingredients -

  • 3 tablespoons extra-virgin olive oil
  • 4 shallots, peeled and sliced
  • 1 1/2 pounds fresh broccoli florets, roughly chopped
  • Kosher salt and freshly cracked black pepper
  • 4 cups low-sodium chicken broth
  • Hot water, if needed
  • 12 ounces mascarpone cheese, divided

Directions -

1. Heat the oil in large pot over medium heat. Add the shallots and cook briefly to soften, 3 to 4 minutes. Stir in the broccoli, and season with salt and pepper, to taste.

2. Add the chicken broth and bring to a boil. Reduce the heat to maintain a simmer, then cover the pan and cook until the vegetables are fork tender, 10 to 15 minutes. Cool for about 5 minutes.

3. Carefully add the soup to a blender, in small batches, and blend until smooth (or use an immersion blender as my brother & sil did). Pour the puree into a clean large saucepan over low heat. Add hot water to thin, if necessary. Whisk in all but 1/2 cup of the mascarpone. Taste and adjust the seasoning, as necessary.

4. To serve, ladle the soup into bowls and garnish each bowl with a small dollop of mascarpone.

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Posted in Broccoli, Soup

Broccoli Slaw – Somehow, this makes french fries look healthy

Posted on January 6, 2010 by Geek Baker| 2 Comments

While at my brother’s groom’s dinner last September, I ate this amazing broccoli slaw that my new SIL’s (sister-in-law) aunt had made.  I remember loving the various veggies, the crunchiness, the Asian-inspired flavors…..

So, when I requested the recipe I was told that it was Paula Deen’s….just look it up on the Food Network website.

uh-oh

Now, I love a woman who ♥’s her food as much as Paula does and who isn’t afraid to eat a little unhealthiness…because hecks, we only go around once.  Eat the butter and enjoy it!  (Okay – with moderation, people…and if you have any sort of health concern, extreme moderation!)  Knowing that this was a Paula recipe I knew there couldn’t be anything too healthy about it.

But, I held out hope…its main ingredient is broccoli afterall.

*looks at recipe*

whoah….I’m pretty sure broccoli could only get more unhealthy if I covered it in lard and deep fat fried it.

But – it is AMAZINGLY DELICIOUS. I highly, highly recommend it!

Broccoli Cole Slaw

Recipe courtesy Linda Fuller and Christine Lakhani

(Sorry for the lack of my own picture…its still on my camera at home!)

(Note:  This makes a BIG batch.  I would certainly half it next time.  We ate it at every meal and still had to throw out a bit after a few days.)

Ingredients –

  • 2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
  • 3/4 stick butter
  • 1/4 cup slivered almonds
  • 2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
  • 1/4 cup sunflower seeds
  • Chopped green onions, for garnish (I left this out…not a big green onion fan.)

Dressing Mix –

  • 3/4 cup canola oil
  • 1/4 cup brown or white sugar (I used brown.)
  • 1/4 cup apple cider vinegar
  • 1 ramen noodle seasoning packet

Directions -

1. Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat).  (I did this until the noodles slightly softened and both they and almonds browned a bit.  It takes longer than you think it should and there will be a lot of melted butter still.)

2. Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, (and melted butter) and sunflower seeds.

3. Pour dressing over salad and toss to coat. Garnish with chopped green onions.

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Posted in Broccoli, Vegetarian Cuisine