Rinse broccoli – chop stems and heads – cook in 2 cups of boiling water until tender – drain and reserve 1 cup of the water. Take some of the tops, chop lightly and reserve. Sautee onion in a touch of butter – add the chicken stock and reserved water – bring to a boil – add the broccoli and simmer for 5 minutes. Remove some of the broccoli and puree in blender – return to the pot and add milk/cream or half-half – season and re-heat.
I used some flour with the milk to make it a touch thicker – I used more than 2 TBS onion – pretty much wing it!
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|Serving Size: 1 Recipe (754g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 73 (25%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 5.6mg||2 %|
|Sodium 968.1mg||33 %|
|Potassium 1462.6mg||38 %|
|Total Carbohydrate 47.6g||14 %|
|Dietary Fiber 18.6g||74 %|
|Sugars, other 29g|
|Protein 15.8g||23 %|
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Calories per serving: 294
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