Try this Cream of Broccoli Soup recipe, or contribute your own.
Suggest a better descriptionPlace broccoli, heads down, in 2 quarts cold water to which the 2 teaspoons salt has been added and let soak for half an hour. Then drain and wash the broccoli in fresh cold water, swishing it back and forth to remove all soil. Drain. Strip off the small stem leaves and the fibrous outer peeling of the stalks. Cut broccoli into 1/2-inch pieces, saving a few of the choice flowerets for garnish. Put both cut broccoli into a saucepan, add the boiling water, and cook 10 to 12 minutes at a rapid rate, uncovered. Remove the choice flowerets after 5 to 7 minutes of cooking. When tender, crush rest of broccoli with a potato masher; it should be well broken up, but not a puree. There should be 1 1/2 cups of crushed broccoli and cooking water. In another saucepan heat the butter, blend in the flour and add the evaporated milk and the 1 cup water, stirring until sauce boils and thickens. The add salt, onion, and crushed and whole broccoli. Reheat to boiling and serve piping hot with crisp whole wheat crackers. 4 servings NOTE: 3 cups of whole milk may be used in place of evaporated milk and water. However, having tried it both ways, the evaporated milk is best to me. Posted to recipelu-digest Volume 01 Number 355 by ncanty@juno.com (Nadia I Canty) on Dec 10, 1997
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Serving Size: 1 Serving (555g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 361 | ||
Calories from Fat: 216 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24g | 32 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 61mg | 19 % | |
Sodium 187.6mg | 6 % | |
Potassium 310.9mg | 8 % | |
Total Carbohydrate 35.4g | 10 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 29g | ||
Protein 5.5g | 8 % | |
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: 361
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