Cream of Broccoli Soup0 Stars rate this recipe
Makes: 7 cups Active Time: 25 min Total Time: 40 min
1. Trim broccoli florets. Cut remaining stems into 1/2 inch slices.
2. Melt butter in 3-qt saucepan on MEDIUM. Add sliced broccoli stems and mirepoix; cover and cook 10 min. Add stock and thyme; cover and heat to boiling.
3. Whisk together flour and water until smooth; stir into soup. Return to boiling.
4. Puree, using stick blender, until smooth. Whisk in cream. Add broccoli florets; simmer on LOW 10 min. Season to taste with salt and pepper. Sprinkle each serving with cheese.
Recipe featured in Wegmans Menu Magazine, Holiday 2005.
Nutrition Info: Each serving (1 cup) contains 200 calories, 11g carbohydrate (2g fiber), 4g protein, 15g fat (10g saturated fat), 50mg cholesterol and 170mg sodium.
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|Serving Size: 1 Serving (506g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 205 (69%)|
|Amt Per Serving||% DV|
|Total Fat 22.8g||30 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 68.2mg||21 %|
|Sodium 1156.3mg||40 %|
|Potassium 233.5mg||6 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 16.9g|
|Protein 7.7g||11 %|
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Calories per serving: 298
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