Chop fresh broccoli and cook until tender. Drain. Put broccoli in food processor. Mix soup stock with milk. Add 1 cup of soup stock/milk mixture to broccoli. Process until broccoli is in tiny pieces. Boil cubed potatoes and chopped onions in water for 10 minutes. Drain; return potatoes and onions to soup pot and add rest of soup stock/milk mixture, minced garlic, salt, pepper, butter and minced broccoli with soup stock. Bring to a boil and immediately reduce to a simmer. Simmer 10 minutes or longer if you prefer vegetables well done. Add Parmesan cheese, sour cream and Worcestershire sauce. Stir until all is mixed in. Do not allow soup to boil after adding sour cream it will cause separation of the sour cream. You can add a sprinkling of shredded chedder cheese for garnish. 8-10 servings Posted to MC-Recipe Digest V1 #635 by "Maria M. Schaefer"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1539g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1018 (59%)|
|Amt Per Serving||% DV|
|Total Fat 113.1g||151 %|
|Saturated Fat 67.7g||338 %|
|Monounsaturated Fat 29.4g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 302.7mg||93 %|
|Sodium 2011.4mg||69 %|
|Potassium 3324.8mg||87 %|
|Total Carbohydrate 151.4g||45 %|
|Dietary Fiber 12.7g||51 %|
|Sugars, other 138.7g|
|Protein 35.6g||51 %|
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: 1735
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!