Try this Cream of Broccoli Soup recipe, or contribute your own.
Suggest a better descriptionIn a heavy saucepan cook the onion, the carrot, the mustard seeds, and salt and pepper to taste in the butter over moderate heat, stirring, until the onion is soft, add the broccoli, the broth, and the water, and simmer the mixture, covered, for 15 to 20 minutes, or until the broccoli is very tender. In a blender puree the soup in batches until it is smooth, transferring it as it is pureed to another heavy saucepan. Whisk in the lemon juice and salt and pepper to taste, heat the soup over moderately low heat, and whisk in the sour cream (do not let the soup boil). Makes about 4 cups, serving 2. Gourmet December 1993
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Serving Size: 1 Serving (1250g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1390 | ||
Calories from Fat: 1339 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 148.8g | 198 % | |
Saturated Fat 92.6g | 463 % | |
Monounsaturated Fat 38.8g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 388.8mg | 120 % | |
Sodium 1918.7mg | 66 % | |
Potassium 441.6mg | 12 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 12g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1390
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