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Does anybody have a recipe for chilled broccolli soup?

Does anybody have a recipe for chilled broccolli soup?
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  • Does anybody have a recipe for chilled broccolli soup?

    Post #1 - July 13th, 2012, 2:58 pm
    Post #1 - July 13th, 2012, 2:58 pm Post #1 - July 13th, 2012, 2:58 pm
    Hi-- have a fair amount of broccoli to use up, and I was wondering if anybody has a recipe for chilled broccoli soup that is at least semi healthy? I found a few recipes among the cookbooks that I have, and neither one of them excite me. If I just have a small amount of broccoli, I use it in stir fry, or a broccoli potato fritatta dish that I really like, but I have three large heads of broccoli, and stirfrying hardly puts a dent in it, when I am just cooking for myself. I am out of potatoes. Any suggestions would be appreciated. I am also willing to try any salad recipes that call for lots of broccoli. It is too hot to fix cream of broccoli soup, which is always eaten hot. Thanks, Nancy
  • Post #2 - July 13th, 2012, 3:56 pm
    Post #2 - July 13th, 2012, 3:56 pm Post #2 - July 13th, 2012, 3:56 pm
    Hi Nancy,
    This is not soup, and not cold, so maybe completely useless, but does involve lots of broccoli in a tasty fashion. We enjoyed them:
    http://smittenkitchen.com/2012/06/brocc ... -fritters/
  • Post #3 - July 13th, 2012, 11:44 pm
    Post #3 - July 13th, 2012, 11:44 pm Post #3 - July 13th, 2012, 11:44 pm
    Try this and chill it prior to serving:

    http://www.youtube.com/watch?v=Mvc8Au4YO60
    Fettuccine alfredo is mac and cheese for adults.
  • Post #4 - July 17th, 2012, 1:04 pm
    Post #4 - July 17th, 2012, 1:04 pm Post #4 - July 17th, 2012, 1:04 pm
    How about a broccoli deli style salad? I have seen some nice ones at Whole Foods. I would probably do one that includes pine nuts, hot pepper, raisins and parmesan, with little pasta like orzo maybe?
  • Post #5 - July 18th, 2012, 6:36 am
    Post #5 - July 18th, 2012, 6:36 am Post #5 - July 18th, 2012, 6:36 am
    I make something like this, but I blanch the broccoli bits for just 30 seconds... makes the texture more pleasant and the green is so vibrant.
    “Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas

    "I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken
  • Post #6 - July 18th, 2012, 7:38 am
    Post #6 - July 18th, 2012, 7:38 am Post #6 - July 18th, 2012, 7:38 am
    I like making this broccoli salad: Alyson's Broccoli Salad

    Here is a healthier option, but it requires stir frying the broccoli: Broccoli stir fry with ginger and sesame

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