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Pinky's Cream of Broccoli Soup

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Pinky's Cream of Broccoli Soup

This soup is great, hot or even cold. Creamy and delicious, even better topped with some cheddar cheese! A great way to use up broccoli stems and save the florets for another use.

 

Yield

6 servings

Prep

10 min

Cook

45 min

Ready

1 hrs
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 tablespoons butter
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1 large onions
chopped
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1 clove garlic
minced
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2 large potatoes
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1 ½ pounds broccoli florets
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1 quart chicken broth
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teaspoon red pepper flakes
optional to taste
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1 pinch nutmeg
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1 cup light cream (half&half)
or cut with milk to reduce fat
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Ingredients

Amount Measure Ingredient Features
3E+1 ml butter
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1 large onions
chopped
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1 clove garlic
minced
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2 large potatoes
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680.4 g broccoli florets
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0.9 l chicken broth
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0.6 ml red pepper flakes
optional to taste
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1 pinch nutmeg
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237 ml light cream (half&half)
or cut with milk to reduce fat
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Directions

Sauté onion and garlic in butter until the onions become transparent.

Add the chopped potatoes, broccoli, broth, salt, pepper and red pepper.

Heat to the boil, reduce heat and simmer for about 30 minutes.

Carefully, transfer the mixture (about ⅓ at a time) into the blender and pulse six or seven times for each batch. Use a dish towel to hold the top of the blender to prevent hot liquid from hitting the ceiling!

Place the blended soup into a Crockpot or slow cooker and add cream and a pinch of nutmeg. You can reduce the fat by substituting milk for the cream or using just a touch of cream with some milk.

Heat on low for another half hour and then let sit until dinner.

Taste for seasoning; garnish and serve warm, not hot.

This is also good as a cold soup.

This is a great soup.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 284g (10.0 oz)
Amount per Serving
Calories 22837% from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 137mg 6%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 9%
Sugars g
Protein 15g
Vitamin A 74% Vitamin C 193%
Calcium 11% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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