Try this Broccoli Cheese Soup4 recipe, or contribute your own.
Suggest a better descriptionPeel stalks, if desired, and cut into small pieces; cook with onions in 3 tablespoons butter in large saucepan about 5 minutes. Add 3 cups broth and oregano; simmer 20 to 30 minutes or until vegetables are tender. Process in blender or food processor until smooth. Melt remaining 2 tablespoons butter in saucepan. Stir in flour and cook until bubbly. Stir in mustard and pepper. Add processed mixture and remaining 4 cups broth; heat to simmering, stirring. Add milk and cheese, stirring constantly. Add broccoli florets. Heat. Makes 8 servings. Note: For a smooth cream soup, cook broccoli stalks with florets; process until smooth. Posted to recipelu-digest Volume 01 Number 285 by "Diane Geary"
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Serving Size: 1 Serving (513g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 533 | ||
Calories from Fat: 433 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.1g | 64 % | |
Saturated Fat 21.6g | 108 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 91.3mg | 28 % | |
Sodium 2091mg | 72 % | |
Potassium 233mg | 6 % | |
Total Carbohydrate 8.5g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 8g | ||
Protein 17.9g | 26 % | |
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: 533
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