Cut the broccoli heads into small florets and stems. Reserve the florets for later use and finely slice the stems. Melt half the butter in a deep saucepan and add the carrots, onions, celery and broccoli stems for 5 minutes or until softened. Add the thyme, oregano, basil and saute for a further 5 minutes. Add the wine and mix well, allowing the alcohol to evaporate, about 2 minutes. Add the hot stock and simmer the soup for 15 minutes then add the worcestershire and tabasco sauces, smoked chicken, beans and broccoli florets and simmer for 5 minutes. Add the cream or milk and simmer for a further 5 minutes. Add the cornflour mixture and simmer the soup while it thickens slightly. Season to taste with salt and pepper then add the remaining butter a little at a time and stirring well to incorporate. Serve immediately. Per serving: 1717 Calories (kcal); 88g Total Fat; (46% calories from fat); 68g Protein; 160g Carbohydrate; 219mg Cholesterol; 11365mg Sodium Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 17 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (4104g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1049 (42%)|
|Amt Per Serving||% DV|
|Total Fat 116.6g||155 %|
|Saturated Fat 60.1g||301 %|
|Monounsaturated Fat 35.3g|
|Polyunsanturated Fat 9.5g|
|Cholesterol 287mg||88 %|
|Sodium 4176.1mg||144 %|
|Potassium 7810.7mg||206 %|
|Total Carbohydrate 252.3g||74 %|
|Dietary Fiber 62.7g||251 %|
|Sugars, other 189.5g|
|Protein 125.9g||180 %|
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Calories per serving: 2489
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