SHOW OFF YOUR YUM! Food Photography Thread

[N F C]

Last night on tv I saw a commercial for a restaurant that has a broccoli cheese soup. It looked really good...does anyone here make something like that?

 

[mlm Mike]

Last night on tv I saw a commercial for a restaurant that has a broccoli cheese soup. It looked really good...does anyone here make something like that?

Broccoli and cheddar soup? Heck, yes I make that.

 

[N F C]

Broccoli and cheddar soup? Heck, yes I make that.

It would be great if you could share how you do it Mike...pretty please?

 

[mlm Mike]

This is how I made broccoli - cheddar soup last time I made it:

https://www.foodnetwork.com/recipes/food-network-kitchen/broccoli-cheddar-soup-recipe-1973722

 

[N F C]

This is how I made broccoli - cheddar soup last time I made it:

https://www.foodnetwork.com/recipes/food-network-kitchen/broccoli-cheddar-soup-recipe-1973722

Thank you!

 

[mlm Mike]

Last night I made green eggs and ham. The green is broccoli, cauliflower, and baby spinach, onion, and chicken stock.

 

[N F C]

Last night I made green eggs and ham. The green is broccoli, cauliflower, and baby spinach, onion, and chicken stock.

View attachment 1649517

Dr. Seuss would have been pleased!

 

[ronott1]

Last night on tv I saw a commercial for a restaurant that has a broccoli cheese soup. It looked really good...does anyone here make something like that?

Broccoli Cheese Soup(Better than Panera)

Yield: about 6 cups, serves 4 very generously or 6 to 8 modestly
Prep Time: 15 minutes
Cook Time: about 45 minutes
Total Time: 1 hour
Ingredients:
1 tablespoon + 4 tablespoons unsalted butter, divided
1 small/medium sweet yellow onion, diced small
1 clove garlic, peeled and minced finely
1/4 cup all-purpose flour
2 cups low-sodium vegetable stock (chicken stock may be substituted)
2 cups fat-free half-and-half (regular half-and-half may be substituted; whole milk or 2% milk will work but soup won't be as creamy)
2 to 3 cups broccoli florets, diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems as not to waste them)
2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
3/4 teaspoon salt, or to taste
3/4 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon smoked paprika or regular paprika, optional and to taste
1/2 teaspoon dry mustard powder, optional and to taste
pinch cayenne pepper, optional and to taste (doesn't make soup spicy and serves to enhance flavor)
8 ounces grated high quality extra-sharp cheddar cheese, with a small amount reserved for garnishing bowls

Directions:
1. In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir
intermittently.
2. Add the garlic and cook about 30 seconds, stirring constantly so it doesn't burn. Remove from heat and set pan aside.
3. In a large heavy-bottom pot (I use this Le Creuset Signature Enameled Cast-Iron 6-3/4- Quart Oval French (Dutch) Oven) add 4 tablespoons butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it's very important the mixture is thick or soup will never thicken properly later.
4. Slowly add the vegetable stock, whisking constantly.
5. Slowly add the half-and-half, whisking constantly.

 

[BullChick]

@Aria I’m making donuts, and it’s your fault! Those rolls somehow led to them.

 

[N F C]

Broccoli Cheese Soup(Better than Panera)

Yield: about 6 cups, serves 4 very generously or 6 to 8 modestly
Prep Time: 15 minutes
Cook Time: about 45 minutes
Total Time: 1 hour
Ingredients:
1 tablespoon + 4 tablespoons unsalted butter, divided
1 small/medium sweet yellow onion, diced small
1 clove garlic, peeled and minced finely
1/4 cup all-purpose flour
2 cups low-sodium vegetable stock (chicken stock may be substituted)
2 cups fat-free half-and-half (regular half-and-half may be substituted; whole milk or 2% milk will work but soup won't be as creamy)
2 to 3 cups broccoli florets, diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems as not to waste them)
2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
3/4 teaspoon salt, or to taste
3/4 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon smoked paprika or regular paprika, optional and to taste
1/2 teaspoon dry mustard powder, optional and to taste
pinch cayenne pepper, optional and to taste (doesn't make soup spicy and serves to enhance flavor)
8 ounces grated high quality extra-sharp cheddar cheese, with a small amount reserved for garnishing bowls

Directions:
1. In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir
intermittently.
2. Add the garlic and cook about 30 seconds, stirring constantly so it doesn't burn. Remove from heat and set pan aside.
3. In a large heavy-bottom pot (I use this Le Creuset Signature Enameled Cast-Iron 6-3/4- Quart Oval French (Dutch) Oven) add 4 tablespoons butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it's very important the mixture is thick or soup will never thicken properly later.
4. Slowly add the vegetable stock, whisking constantly.
5. Slowly add the half-and-half, whisking constantly.

Thanks Ron, that sounds good!