Use the ingredients as a guide—but trust your intuition. Once you mix your broccoli with the bread crumbs, eggs, and cheese ... cook the broccoli for about 5 to 7 minutes, or until bright ...

I love that you can serve it as a creamy soup ... cheese if you'd like. Sautéed broccoli is best served immediately after cooking. Refrigerate leftovers in an airtight container for up to 5 ...

This is of course not a bad thing, but he likes it totally plain; no butter, no seasoning, no cheese ... cook the broccoli for about 5 to 7 minutes, or until bright green and fork tender.

Broccoli and blue cheese soup is classic British cooking ... Stir well and continue to cook for another 3–5 minutes until the broccoli is tender. This timing will depend on the size of your ...

By Guest Food Columnist Charles Raymond Fortson             With the cold winter months ahead, soups will be an important of ...

Cover and steam until the broccoli is tender. 4. Place the mixture in a blender and blend with De Leeuwen blue cheese and cream. Place the soup in a clean saucepan and bring to a simmer to reheat. 5.

Add 2 tablespoons water, cover immediately, and cook until the broccoli is knife-tender and bright green, about 2 minutes. Garnish with finely grated lemon zest or grated Parmesan cheese if desired.

Use the ingredients as a guide—but trust your intuition. Once you mix your broccoli with the bread crumbs, eggs, and cheese, the mixture should hold ... Once the water reaches a boil, cook the ...

I love that you can serve it as a creamy soup or hearty ... zest or grated Parmesan cheese if you’d like. Sautéed broccoli is best served immediately after cooking. Refrigerate leftovers in an ...