The trick to making this soup is to use fresh broccoli.

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Name: Broccoli Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 bunch Broccoli; 1 teaspoon Olive oil; 1 Onion chopped; 1 Garlic chopped; 2 Carrot chopped; 1 tablespoon Chicken base; 6 cup Water; 1/2 cup Heavy cream; 1/2 pound American cheese (optional) cubed

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INGREDIENTS

2 bunch Broccoli
1 teaspoon Olive oil
1 Onion ; chopped
1 Garlic ; chopped
2 Carrot ; chopped
1 tablespoon Chicken base
6 cup Water
1/2 cup Heavy cream
1/2 pound American cheese ; (optional) cubed

Servings

INSTRUCTIONS

Cut the broccoli into florets and slice the stems that are not too woody. Set aside. DIssolve the chicken base in one cup water, and set aside.

Heat a large pot and put in the olive oil. Saute the onion, garlic and carrots until the onion is translucent. Add the broccoli, then add the chicken base and the rest of the water. Turn the heat down and simmer until the broccoli is very soft.

Take a potato mashers and mash the broccoli in the pan, then use a hand blender the smooth it out, or put it into a blender and return it to the pot.

Add the cream and stir, then add the cheese and stir continuously until all the cheese is melted. Serve hot.

NOTES

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Nutrition

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Serving Size: 1 Serving (410g)
Recipe Makes: 4 Servings

Calories: 270
Calories from Fat: 148 (55%)

Amt Per Serving		% DV

	Total Fat 16.4g	22 %
	Saturated Fat 9.8g	49 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 0.7g
Cholesterol 48.7mg		15 %
Sodium 345.8mg		12 %
Potassium 868.4mg		23 %
Total Carbohydrate 20.1g		6 %
	Dietary Fiber 6.7g	27 %
	Sugars, other 13.4g
Protein 14.8g		21 %
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.

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Calories per serving: 270

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