Cream soup
1. Melt 2 tablespoons butter in medium size stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
2. Pour the soup in a blender, filling no more than half way full. Blend until puree pour in a clean pot and repeat until all is done.
3. In a small saucepan, over medium heat melt 3 tablespoons of butter, stir in flour and add milk. Stir until thick and bubbly and add to soup. Season with salt and pepper.
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Serving Size: 1 Serving (317g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 168 | ||
Calories from Fat: 91 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 14 % | |
Saturated Fat 6.1g | 31 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 25.4mg | 8 % | |
Sodium 311mg | 11 % | |
Potassium 506.5mg | 13 % | |
Total Carbohydrate 16.2g | 5 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 12.4g | ||
Protein 5.7g | 8 % | |
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: 168
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