Best 4 Pureed Broccoli Recipes

PUREED BROCCOLI SOUP

Steps:

• In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
• Add broccoli, potato, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until broccoli and potato are tender, about 20 minutes.
• Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

PUREED BROCCOLI

Steps:

• Melt butter in a large skillet over medium heat.
• Stir in leeks.
• Cover and stir often until leeks are very soft (about 15 minutes).
• Cook potato in salted water until almost done (about 15 minutes).
• To potato and water, add broccoli stems (5 minutes) and then florets (5 minutes) or until tender.
• Drain well and transfer to food processor.
• Add leeks to the food processor and puree all.
• Return puree to skillet and add cream, dill, salt and pepper.
• Blend well and serve.

PUREED POTATO AND BROCCOLI SOUP WITH PARMESAN CROUTONS

Steps:

• Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and optional leeks. Cook, stirring, until tender, about 5 minutes. Add 1/2 teaspoon salt and the chopped garlic and cook, stirring, for another minute, until fragrant. Add the potatoes, bouquet garni, water, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the broccoli, turn the heat up slightly to bring back to a boil, then reduce the heat again and simmer, uncovered, for 10 minutes, until the broccoli is thoroughly tender but still bright. Remove the bouquet garni.
• Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. For a silky texture, strain through a medium strainer set over a bowl, using a pestle or the bottom of a ladle to push the soup through. Return to the pot, taste and adjust salt, add a generous amount of freshly ground pepper, and heat through.
• Lightly toast the bread and rub with a cut clove of garlic. Top each slice with a spoonful of Parmesan and heat through in a toaster oven or under a broiler, being careful to watch closely, until the cheese melts. Serve the soup, topping each bowl with 2 croutons.

PUREED BROCCOLI SOUP

Steps:

• 1. In a saucepan, mix onion, oil, tarragon, broccoli, and salt to taste. Stir over medium heat about 3 minutes. In a small bowl, whisk flour and 2 Tbsp water until smooth; set aside. 2. Add broth vinegar, pepper, and remaining water to pan. Bring almost to a boil. Reduce heat and simmer about 10 minutes. 3. Puree soup in blender and return to pot. Whisk in flor mixture; stir over medium-high heat until slightly thickened. Sprinkle with carrot.