|Flavor of Normandy|
|by Carole Clements|
A gastronomic tour of Normandy, which draws on traditional ingredients and specialities of the area to provide 50 recipes and menus.
1 - 10 of 5,220 for cream of broccoli soup
Put all ingredients in kettle and simmer for 2 hours or until vegetables are tender. Be careful not to scorch.
In a large ... cheese, sauce and soup; let simmer over low-medium heat. Cut broccoli into bite size ... servings. Serve with crackers or bread. . Cunliffe
Spray a large ... 4 minutes. Add broccoli and broth. Bring ... time. Return pureed soup to pan over medium heat. Whisk in cream cheese until melted. ... serving with green onions.
In saucepan over ... may add more milk if you like it thicker. I usually wait until I add the broccoli, sometimes the water from the broccoli is enough.
Cook broccoli and drain well. ... mushrooms in 4 tablespoons butter. Add soup, milk, cream, broccoli, wine, tarragon, and heat. Do not boil. Serve warm.
Chop stems from head of broccoli. Simmer in ... Add one can cream of mushroom, cream ... cream of celery soup. Bring to ... grated cheddar cheese, if desired.
Dissolve chicken bouillon cube in broccoli water and enough ... until soft. Add cream of mushroom and cream of chicken soups to onion and ... mushrooms. Season to taste.
Melt butter in ... is tender. Add broccoli, garlic and ... not overcooked. Puree soup in blender and add either cream or evaporated milk. ... serve. Do no boil.
Cook broccoli as directed (do ... Blend liquid, broccoli, cream, undiluted soup, and oregano ... 20 ounce bag of broccoli cuts. I ... not the heavy cream.
In medium saucepan, stir broccoli, lemon juice and garlic powder into cream soup. Heat gently, stirring frequently; do not boil. Makes 4 (1 cup) servings.
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