Cream of broccoli soup is a soup prepared with broccoli, stock and milk or cream as primary ingredients. Ingredient variations exist, as do vegan versions. It is also a commercially, mass-produced soup, often sold in cans. Several recipes use canned cream of broccoli soup as an ingredient,[1] such as its use with cooked chicken dishes and as a sauce.[2]
Cream of broccoli soup
A cream of broccoli soup prepared with purée de broccoli
Broccoli is a main ingredient in cream of broccoli soup.
Ingredients and preparation methods
Primary ingredients are broccoli, stock and milk or cream.[3][4][5] The broccoli used may be chopped, sliced into small florets or puréed,[5][6][7][8] and some preparations combine both chopped and pureed broccoli.[8] Some versions may use frozen broccoli,[9] and the soup may be thickened using a roux.[10] Additional ingredients may include onion, celery, chicken broth, half and half,[4] egg yolk, herbs such as parsley, thyme and bay leaf, salt, pepper[3] and others. It is sometimes served garnished with croutons or broccoli florets.[3][5]
Mass production
Mass-produced commercial varieties of cream of broccoli soup are produced by various food manufacturers, such as the Campbell Soup Company, which debuted the soup in 1990.[1][2][11] The Campbell Soup Company devised it to be used as a soup and as an ingredient to be used in other dishes.[12] During the time of its debut in 1990, The Campbell Soup Company published a booklet of broccoli dishes that are prepared using their canned cream of broccoli soup, which was offered free to consumers through the provision of a stamped, self-addressed envelope to the company.[12] Some of the dishes in the booklet included "Easy broccoli bake" and "Two-step chicken broccoli divan".[12] After this soup's debut, the company devised and marketed additional cream of broccoli-style soups, such as broccoli cheese soup, chunky chicken broccoli cheese soup and cream of chicken and broccoli soup.[13]
De Gouy, Louis P. (1974). The Soup Book: Over 800 Recipes. New York: Dover. pp.145–146. ISBN978-0-4861-4449-8 – via Google Books.
Hanson, BJ; Hanson, Jeanne (2008). The Everything Soup Cookbook. Avon: Adams Media. p.85. ISBN978-1-6055-0571-8 – via Google Books.
Gisslen, Wayne; Griffin, Mary Ellen (2006). Professional Cooking for Canadian Chefs (6thed.). Hoboken, NJ: John Wiley & Sons. p.225. ISBN978-0-4716-6377-5 – via Google Books.
Pitman, Lynda (2009). Aunt Lynda's Cookbook. Bloomington, IN: AuthorHouse. p.33. ISBN978-1-4389-7598-6 – via Google Books.
Scott, Liz (2003). The Sober Kitchen. Boston: Harvard Common Press. p.88. ISBN978-1-5583-2220-2 – via Internet Archive.
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