Try this Broccoli Bisque recipe, or contribute your own.
Suggest a better descriptionPlace the cut broccoli in a large saucepan along with the broth, onion, butter, salt, curry powder and pepper. Bring to a boil. Reduce heat and simmer, covered, for 8 to 12 minutes or until broccoli is just tender. Place about 1 1/2 to 2 cups of the mixture at a time into a blender container. Cover and blend until smooth. Pour into bowl or another large pan. Repeat with remaining mixture. BE CAREFUL. THE HOT LIQUID MAY SCALD YOU. Stir in the lime juice. Now you can either cover and refrigerate at least 4 hours to serve cold (great in warm weather), or you can go right ahead and serve it hot (great in cold weather). Once ladled out, you can garnish with a thin slice of lemon, a small dollop or sour cream, and a sprinkling of chives. NOTES: * A broccoli soup (hot or cold) -- This recipe is from my mom. Its been a hit every time she or I have served it. It is rather spicy - not for the timid or faint-of-heart. * You can refrigerate unused portions for serving later, but it doesnt keep well for long. I like to blend it pretty well, so that the texture is quite smooth. Some people like it a little chunkier. : Difficulty: easy. : Time: 45 minutes. : Precision: approximate measurement OK. : Andy Shore : Adobe Systems Incorporated, Palo Alto, California : shore@adobe.UUCP : {decwrl, glacier, sun}!adobe!shore : Copyright (C) 1986 USENET Community Trust
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (217g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 59 | ||
Calories from Fat: 47 (80%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 5.2g | 7 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 13.2mg | 4 % | |
Sodium 494.2mg | 17 % | |
Potassium 84.2mg | 2 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.1g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 59
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.