I have become somthing of a soup expert-it is a good way to use up leftovers, and often the results are very good. You can use pretty much any vegetables in your soup-except broccoli! It seems to develop a nasty off taste and odor when simmered for a long period-it can really ruin a nice soup.
Why is this? Broccoli is a crucuferous vegetable, and has all kinds of good stuff-but NOT in soup! Ugghhh!:smack:
I just finished a bowl of wonderful soup with broccoli in it: tastes great to me.
Broccoli-Cheese soup is Food of the Gods. If it tastes off, you are cooking it too long.
I put broccoli in soup all the time. It depends on the type of soup though-- there’s certain vegetable combos that don’t seem to go as well with broccoli. Like, if i’m making a spicy soup with tomatoes and peppers I’d leave the broccoli out.
And you definitely need to add the raw broccoli toward the end-- if it cooks in soup too long it dissolves into a mushy mess. course, if you’re going for a cream of broccoli soup, that’s ok then.
IMHO the only thing that doesnt go into soup is bologna … [or other luncheon meats] but pretty much any veggie works - you just have to cook it for the right amount of time =)
I loves me some chicken and whatever veggies in the fridge soup. it is a fast soup =) You just make sure if it involves cabbages or broccoli, cauliflower or asparagus you dont over cook them =)
Too many people also overcook cabbage when they make it into soup. And lentils. Lentils can cook in half an hour - they dont need to be cooked for 4 or 5 hours like other beans do … I can whip off a lentil soup in under an hour =) I love it for lunch.
I love me broccoli-cheese soup – too bad it’s so bad for you.
Wha-wha-whaaaat? But…but…it has BROCCOLI in it!
Lalalalala…I’m not listening…lalalalalala.
/same with baked-potato soup
I don’t care for broccoli in most soups, it just tastes wrong to me. It’s a very flavorful vegetable, and I like it by itself (or in broccoli cheese soup), but I don’t want it in most soups. I do, however, appreciate some cabbage in my soup, especially vegetable beef soup.
The cafe up the street from my store makes a great broccoli-rapini soup.
The brassica family vegetables such as broccoli, cauliflower, cabbage and brussels sprouts have phytonutrients that are rich in sulfur. While the sulfur compounds are good for you health-wise, the longer you cook such vegetables, the stronger the sulfur taste becomes, which makes them rather overpowering in soup stocks.
Something like broccoli-cheese soup or cream of broccoli soup, where the broccoli is cooked for a shorter time and its flavor is balanced by the creamy or cheesy soup base, works better flavor-wise than stewing up a potful of broccoli broth.
Broccoli is part of the revenge family of vegetables (best served cold).
Broccoli is definitely a strong flavor and I would somewhat agree that it doesn’t go well in some soup combinations, and is best added last and cooked for brief periods of time. Cream of Broccoli and Broccoli-Cheese are the way I prefer broccoli in soup, otherwise the other ingredients are overwhelmed.
Broccoli is a dish best served with dip. Wait, wrong thread.
Broccoli cheese soup is divine, as long as you don’t skimp on the broccoli. Everyone knows it’s bad when you can’t see the florets because of the cheese.
It burns us! (That was Evil)