1 CUP OF BROCCOLI RECIPES

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BROCCOLI SALAD RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Broccoli Salad Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     side-dish

Total Time 1 hours 15 minutes

Cook Time 15 minutes

Yield 10 servings

Number Of Ingredients 9

8 ounces bacon 
Salt
5 cups small broccoli florets 
1 cup mayonnaise 
1 tablespoon cider vinegar 
1/3 cup chopped onion 
1/4 cup sugar 
3/4 cup raisins 
1/2 cup sunflower kernels 

Steps:

  • Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
  • Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
  • In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
  • Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

CREAM OF BROCCOLI SOUP RECIPE | EPICURIOUS



Cream of Broccoli Soup Recipe | Epicurious image

An easy cream of broccoli soup recipe, this rich and creamy soup is elegant enough for company.

Provided by Ludovic LeFebvre

Yield Makes 4 servings

Number Of Ingredients 5

8 cups broccoli florets (about1 1/4 pounds)
2 cups low-salt chicken broth
1 cup plus 4 teaspoons whipping cream
3 tablespoons unsalted butter
Ground white pepper

Steps:

  • Cook broccoli in large pot of boiling salted water until tender but still bright green, about 5 minutes. Drain broccoli. Set aside 4 small florets for garnish.
  • Combine broth and 1 cup cream in heavy large saucepan and bring to boil. Working in batches, puree broccoli, broth mixture, and butter in blender until smooth, about 45 seconds per batch. Return puree to same pan. Season soup to taste with salt and white pepper. (Soup can be made up to 8 hours ahead. Cool slightly, cover, and refrigerate.)
  • Bring soup to simmer, thinning with water if desired. Ladle soup into 4 bowls. Drizzle 1 teaspoon cream over each; garnish with reserved florets.

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