Broccoli Bisque
Be the first to rate this recipe
A chinese take on broccoli bisque, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 3 Tbsp. diced onion
- 3 garlic cloves, chopped
- 3 c. chicken stock
- 2 c. broccoli stems, steamed
- 2/3 c. milk powder
- 1/2 c. buttermilk
- 1 1/2 tsp. dill
- 1 Tbsp. lemon juice
- 1 Tbsp. soy sauce
- 1 Tbsp. dry sherry
- 3/4 c. broccoli flowerets, lightly steamed
- 2 Tbsp. cornstarch, mixed with 4 Tbsp. water
Method
Saute onion and garlic in pan sprayed with nonstick cooking spray plus 2 tablespoons stock.
Put remaining ingredients, except cornstarch mixture and broccoli flowerets, in a food processor fitted with the metal blade and puree.
Return to pan.
Add cornstarch mixture and cook over low heat until thickened, stirring constantly.
Add broccoli flowerets; heat and serve. Makes 5 servings.
Rate:
