A rich broccoli soup.
Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender (or a regular blender), puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot.
Serve hot with croutons.
Recipe source: Food Network, courtesy the Neelys Added: 7/18/2013
Be careful not to add too much salt. The chicken broth is one source, of course, and this recipe also calls for salt and pepper (to taste) in two different places.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (987g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1930 | ||
Calories from Fat: 1217 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 135.2g | 180 % | |
Saturated Fat 42.6g | 213 % | |
Monounsaturated Fat 54.2g | ||
Polyunsanturated Fat 26.9g | ||
Cholesterol 646.9mg | 199 % | |
Sodium 731.6mg | 25 % | |
Potassium 1985.4mg | 52 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 10.4g | ||
Protein 156.6g | 224 % | |
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: 1930
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