Broccoli Cheddar Soup
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  1. #1
    Registered User Sinclairwife's Avatar
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    Default Broccoli Cheddar Soup

    Broccoli Cheddar Soup

    1 Head Broccoli
    1 1/2 c Chicken Broth
    1 1/2 c Milk
    1/2 c Ham; chopped
    1/8 ts Pepper
    1 1/2 c Cheddar Cheese; Shredded
    2 tb Butter


    Cut broccoli into bit size pieces and boil in chicken broth.
    Simmer until done. Add milk, ham, pepper and butter; bring almost to a boil, then stir in cheese.

    Remove from heat and serve immediately.

  2. #2
    Registered User Sinclairwife's Avatar
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    Broccoli Mushroom and Leek Cream Soup

    3/4 Stick butter
    2 c Beef stock
    2 c Chicken stock
    2 lb Broccoli, coarsely chopped
    3/4 lb Mushrooms, sliced
    1/2 lb Leeks, split, coarsely chopped
    1/3 c White wine
    1/2 sm Shallot, minced
    1/8 t Dried basil
    1 c Half and half
    1 1/4 c Whipping cream
    Salt and pepper


    Combine 2 T each butter, beef stock, and chicken stock in lg skillet. Place over med high heat, add broccoli and cook until soft. Puree in food processor in 3 batches adding at least 1/2c stock with each batch. Transfer to Dutch oven and add remaining stocks. Heat, stirring occasionally.

    Cover and keep warm over low heat. Heat remaining butter in skillet. Saute mushrooms and leeks lightly. Add to soup. Combine wine, shallot, and basil in heavy-bottomed med saucepan and reduce over med heat until all liquid evaporates, watching carefully to avoid scorching.

    Meanwhile, heat half and half and 1c whipping cream in sm saucepan just until hot. Whisk constantly. Add cream in slow steady stream to shallot mixture and cook over med heat until reduced by 1/3. Whisk cream mixture into warm soup.

    At this point soup can be cooled and frozen for future use. When ready to serve, reheat soup just to simmering point. Fold in remaining whipping cream and salt and pepper.

  3. #3
    Registered User Sinclairwife's Avatar
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    Default Broccoli with Hollandaise Sauce

    Broccoli with Hollandaise Sauce

    4-6 SERVINGS

    2 bunches broccoli with 3 inch stems

    For the Hollandaise Sauce:
    4 each egg yolks, large
    4 tsp. water
    2 tsp. fresh lemon juice
    1/8 tsp. hot pepper sauce
    8 oz. butter, unsalted, melted and separated
    to season salt
    to season fresh ground black pepper

    Prepare Hollandaise Sauce by melting butter over low heat in saucepan. Cool slightly. Skim foam from top of melted butter. Using a small ladle, carefully remove clear butter from saucepan, leaving remaining "milky" liquid to discard. Reserve clarified butter.

    Make a double boiler by placing a stainless steel bowl over a pot of lightly simmering water (do not let bottom of the bowl touch the water) Add egg yolks, water and lemon juice, whisk vigorously until mixture thickens and turns pale yellow. Remove bowl from the pot. Add the clarified butter slowly while whisking vigorously until all the butter is incorporated.

    Whisk in hot pepper sauce. Season with salt and fresh ground black pepper. Reserve sauce, keeping at room temperature until service. Put broccoli in lightly salted simmering water.

    Cook until tender but still firm (al dente) Remove and drain well. Place cooked broccoli on a warm serving platter and serve with Hollandaise sauce.

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  5. #4
    Registered User Sinclairwife's Avatar
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    Cream Cheese Chicken with Broccoli

    4 lbs. boneless, skinless chicken breasts, frozen
    olive oil
    salt and pepper to taste
    1 package of dry Italian salad dressing mix (Good Seasons is fine)
    1 can condensed low-fat cream of chicken soup
    1 8 oz brick of low-fat cream cheese or Neufchatel, cut up in cubes
    1/4 cup dry sherry or dry white wine (optional, can use all chicken juices instead)
    1 large onion
    1/2 lb. sliced fresh mushrooms
    crushed garlic to taste
    10 oz. frozen broccoli florets

    Spritz chicken breasts with olive oil from a mister and sprinkle with the dry Italian salad dressing mix (I did two layers in my Crock-Pot to make sure that the Italian seasoning got on all the chicken and not just those pieces on top).

    If using a newer Crock-Pot bought within the past five years, cover and cook on LOW for 3-4 hours. If using an older model that doesn't cook as hot, cover and cook on LOW for 6-8 hours.

    About 45 minutes before done, sauté the onion and sliced mushrooms in a pan with cooking spray and then add the cream cheese, soup, and sherry to the saucepan, along with 1/4 cup of the juices that accumulate in the Crock-Pot, heat gently. If you have a fat separator, be sure to use that on the juices first. Add the crushed garlic and stir all ingredients until smooth. Add salt and pepper to taste.

    Pour sauce mixture over chicken in Crock-Pot (do not drain out the rest of the juices, but use a fat separator on them if you can), add frozen florets and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in gravy boat.

    Serve over mashed potatoes, boiled egg noodles or fettucini noodles.

  6. #5
    Registered User Sinclairwife's Avatar
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    Broccoli Chicken Casserole

    4 chicken breasts, skinned, boneless
    1/4 cup onion
    2/3 stalk celery, chopped
    Broccoli spears
    1 pkg. Noodles
    1 can Chickeny Mushroom Soup
    1 can cream of chicken soup
    1/4 cup mayo/miracle whip
    1/2 cup milk
    pepper
    grated cheese

    Cook chicken with onion and celery til tender. Shred chicken and mix back with onion and celery. Cook broccoli til done. Cook and drain noodles. Mix soups with mayo and milk over low heat til warmed through. Line 9x13 baking dish with 1/2 the noodles, then 1/2 the chicken mixture, then 1/2 the broccoli.
    Pour 1/2 the soup mixture over the top, then repeat layers with remaining noodles, chicken, and broccoli, then the remaining soup mixture. Sprinkle pepper and cheese over top, then bake for 1 hour at 350°.

  7. #6

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    MMMMM........Broccoli with anything soup is yum-my!!

  8. #7

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    Lots of good recipes here! Thanks!

  9. #8
    Registered User Katybird's Avatar
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    These all sound good.

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