Try this Broccoli Soup with Dill and Feta recipe, or contribute your own.
Suggest a better description1. In large saucepan, heat oil. Add onion and garlic and cook gently until tender, about 5 mins. Add broccoli and potato and stir to coat well. Add stock and bring to boil. Reduce heat and cook gently 15-20 mins until potato is tender. Add all but 1 tbsp dill and cook a few mins. 2. Puree soup. Return to heat. Season with salt and pepper (remember cheese is salty!). Serve with remaining dill and feta sprinkled on top. Contributor: Toronto Star Nov 12/97 (Bonnie Stern) Posted to recipelu-digest Volume 01 Number 471 by Cathleen
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Serving Size: 1 Serving (34g) | ||
Recipe Makes: 4 -6 serving | ||
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Calories: 21 | ||
Calories from Fat: 20 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 77.6mg | 3 % | |
Potassium 3mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 0g | 0 % | |
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: 21
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