Try this Broccoli Potato Soup with Parmesan Croutons recipe, or contribute your own.
Suggest a better descriptionPeel potatoes and cut into 1-inch pieces. In a 4-quart saucepan boil potatoes, garlic, and water, skimming froth, until potatoes are very tender, about 15 minutes. Set broiler rack about 10-inch from heat and preheat broiler. While potatoes are boiling, in a bowl sprinkle bread with oil and salt to taste and toss. On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half Parmesan. Broil bread until Parmesan is melted, about 1 minute. Transfer potatoes with a slotted spoon to a bowl, reserving cooking liquid in pan, and with a potato masher mash coarse. Stir potatoes and broccoli into reserved cooking liquid and simmer, partially covered, stirring occasionally, until broccoli is tender, about 5 minutes. Stir in remaining Parmesan and salt and pepper to taste. Serve soup with croutons. Yield: 4 to 6 servings Per serving: 873 Calories (kcal); 20g Total Fat; (19% calories from fat); 25g Protein; 159g Carbohydrate; 0mg Cholesterol; 173mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9382 Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (2390g) | ||
Recipe Makes: 1 | ||
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Calories: 2119 | ||
Calories from Fat: 805 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 89.4g | 119 % | |
Saturated Fat 17g | 85 % | |
Monounsaturated Fat 38.6g | ||
Polyunsanturated Fat 27.7g | ||
Cholesterol 22mg | 7 % | |
Sodium 1911.5mg | 66 % | |
Potassium 5032.8mg | 132 % | |
Total Carbohydrate 282.2g | 83 % | |
Dietary Fiber 35.1g | 140 % | |
Sugars, other 247.1g | ||
Protein 58.3g | 83 % | |
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: 2119
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