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Beau Adams
Beau Adams

Recipe For California Chicken Cafe Broccoli Soup



I love this recipe. I have made it with broccoli. I have also made it with cauliflower and also a combination of broccoli and cauliflower. My husband loves them all. I just make sure to cut the cauliflower a bit smaller than the broccoli but even then it just takes about 3 minutes longer to cook than broccoli on it own.




Recipe For California Chicken Cafe Broccoli Soup


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Broccoli stems and florets are used in the easy broccoli soup. One medium to large broccoli crown will offer enough broccoli to make 8 cups chopped. Your pieces of florets and stems should all be cut to roughly the same size so they cook evenly. To save time, you can use pre-cut broccoli florets. We don't recommend using frozen broccoli here as the flavor can get watered down. The broccoli cooks in a combination of broth and water. This combination is an easy way to cut down on sodium which is typically high in soups.


It can be! Chicken broth adds the most savory flavor, but vegetable broth or "no-chicken" broth works well too. If you're opting for a vegetarian soup, chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth for its hearty, rich flavor. Sometimes called "No-Chicken Broth," it can be found with the soups in the natural-foods section of most supermarkets.


I hadn't cooked for all these years and now due to Covid, I was forced to experiment with cooking. And I recently found this recipe and tried it, hoping it would turn out ok for a first time cook. It actually turned out absolutely delicious, in fact just like a restaurant quality soup! And making it was super quick and convenient. Loved it.


This was delicious! I added 2 carrots, didn't use water and used vegetable broth. No cream was needed as it was already creamy. This was soup was perfect for our snowy Seattle February and a great use of the abundance of broccoli my husband had left over from his catering event. I will be making this again.


This was so tasty! I will admit to a couple changes though. I roasted the broccoli (drizzled with a little olive oil and salt) at 425 for about 15 minutes before adding it to the soup. I thought I was going to half the recipe so I cut the broth (homemade turkey bone broth) down to 3 cups and didn't add water. The broccoli had wilted so much that I ended up roasting 8 cups. I left the broth at 3 cups and only added an extra 1/2 cup water. I think it would have been too soupy if I'd added the full 6 cups of liquid. I also put in a pinch of smoked paprika and a few shakes of chipotle Tabasco sauce. I didn't add the cream - it didn't need it (it was so creamy that my husband assumed I'd added it). I pureed in my blender and it was delicious!! I will definitely make again.


I doubled this and it made what I call a "vat," so I can freeze portions, but nonetheless, the day will come when I run out and yes, I'd make it again. In order to make it qualify for our Friday night dinners in Lent, I used vegetable broth in place of the chicken broth and water, and it was very tasty indeed. The cream I'd bought for this recipe will have to be put to other use, as it's so good without it, it requires no further tampering. I


I followed the recipe exactly and it was absolutely delicious!!! I used the immersion blender and it was so creamy and velvety. I have saved this recipe and am currently making my second batch. Whenever I have a broccoli soup craving, this will be the one that will be my go-to broccoli soup recipe!


I just made this soup. I was short 2 cups of broccoli so i substituted cauliflower. I filled the recipe exactly. Half n half used. I usually don't add the cream element when it is optional but as a first timer with this recipe i decided to. I like it but i think I'll use more broth instead of the water. And more herbs and salt ( or maybe parmesan). It needs a a little more wow! Red pepper flakes sound good to add as,well.


So. Good. Mine turned out just like the photo! I omitted salt and pepper. I don't add salt to anything. Food doesn't need it. :) I used an immersion blender in the pot to blend the soup to perfection. Tasted amazing. I had some carrot and sweet potatoe purée left over- I added it in and - even better!!!! I also added 1/2 cup 35% cream. This recipe is a winner! The liquid level was perfect.


Great Inspiration This soup is delicious!! I've made it a few times now, and just decided to review it finally. I hardly ever follow recipes to the letter, and this wasn't much of an exception as my measurements were definitely not exact. I just added stuff in amounts that were to my taste (more veggies, herbs, etc) and omitted things I didn't have (like the broth and half & half - I just used water and [almond] milk). Seeing how I'm certainly a poor college student stuck with a mediocre kitchen, the only think I have to blend it with is my little magic bullet blender, so that part of the process is slightly more tedious. However, I love this soup and think it is well worth it, especially since it keeps very well and I can make a good quantity to enjoy for a while :) Oh, and I especially like to have this together with a quick quesadilla..don't know if they specifically go together, but the combination is fantastic in my opinion.


Julie Tran: Hot and cold bars are great time savers. The kale salads are amazing, the hot/mashed lentil is so tasty, & I can't live without the pre-made wonton soup and chicken teriyaki bowl. All pretty fresh.


This was a pretty descent tasting soup, and pretty healthy. What I really want to try next time is to make it as the photo actually represents! The photo shows half moon slices of carrots and zucchini, not diced. Diced may cook faster, but the larger half moons would be heartier and keep more texture. Also I see green beans and corn, no broccoli. I love broccoli but it didn't really go well in this recipe, where the green beans and corn would have been much more flavorful tastier than the flavor from the broccoli. Needs more seasoning too. All in all it was just ok, definitely something to change up to your preferences. Definitely need photos that match the actual recipe!


Our website searches for recipes from food blogs, this time we are presenting the result of searching for the phrase california chicken cafe caesar salad. Culinary website archive already contains 1 229 303 recipes and it is still growing.


Over at the Pacific Wharf Café in Disney California Adventure Park, guests can find the ever so tasty Broccoli and Cheese Soup. Filled with chunks of broccoli and delicious cheese, this meal is a delight.Guests that have ever enjoyed this meal option know that they are getting a lot of food for the price. An entire bread bowl and soup, yum! You will be full in minutes and ready to enjoy the parks.This hearty soup comes at a price of $9.99 and is available during lunch and dinner hours. Other soups at this location include clam chowder or the seasonal soup. From what I can recall, the broccoli and cheese soup is the only vegetarian soup option available at this dining location.


Heat oil in a medium heavy pot over medium heat. Add onion and sweat until soft and translucent, about 10 minutes. Add stock and potato and bring to a boil. Reduce heat and simmer until potato is almost tender, about 12 minutes. Stir in chopped florets. Simmer until potato and broccoli are very tender, about 10 minutes. Remove soup from heat and purée in a blender until smooth. Season to taste with salt and pepper. Serve hot with crusty bread.


This broccoli soup recipe is so simple, but you can add your own twists too! Start by cooking broccoli florets and stems in chicken broth with a few cloves of garlic. Smash the garlic cloves but keep them whole so that you can remove them after the broccoli has cooked.


This broccoli soup recipe is fairly light, not heavy like some broccoli soup that has cream or cheese in it, so this soup can also be served as a side dish to many main courses. My Grandma used to serve this soup with her famous Pot Roast Recipe or alongside a comforting Beef Lasagna.


Stumbled across this recipe as I was looking for a broccoli soup like Nonna (my mother in law) used to make, no cream and not blended. So easy and delicious & a hit with hubby, only difference is we fried the garlic first in olive oil & hubby stirred in a beaten egg at the end. Was amazing with fresh garlic & rosemary sourdough from our local artisan bakery ?!


Made it after work and was simple prep and delicious. I used 4 cups veg broth, 1.5 cup of chicken broth and two cups of water. I added 1 can of cream of celery condensed soup to thicken a bit. Topped with parmesan cheese. DELICIOUS! Will be a regular on the rotation. I will make again! Thanks ?


Wowee. I was skeptical with such few ingredients and no browning, but this soup is as incredible tasting as it is incredibly easy to make. I used homemade master stock (chicken & lamb + some shrimp shells) and threw in some cabbage (1cup) and white onion (1/4 cup) that I had lying around leftover in the fridge in addition to frozen broccoli, and am amazed and the complexity of flavor. The nutmeg, which I was also skeptical of, absolutely sings. This one-pot wonder is amazing for weeknights (hello, no dishes :) ), but fancy tasting enough for weekends. Thanks for this amazing recipe! Holy smokes.


For over 33 years, our mission has been to create delicious food and provide a great experience for our customers. Blake and Kathryn Hawkins began serving family favorite recipes and new creations as a sidewalk cafe in Ogden Utah in 1988.


I love Panera Bread soups. I especially like their broccoli soup, but I think they are expensive for what you get. I knew I could come up with something similar to make at home. I tried for quite awhile to make one close to it, but could not get it right. I tried several online recipes, but none tasted just right to me.


I tried this a few weeks ago and loved it. I wanted to make it again today, but my broccoli was too far gone so I tried it with cauliflower. Yum!! Just as good. ? Thanks for a great and easy recipe.


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