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Broccoli Soup No. 2

 
Broccoli Soup No.  2
293

Loads of vegetables create a super chunky soup.

Yield

8

servings

Prep

5

min

Cook

40

min

Ready

45

min

Trans-fat Free
 

Ingredients

2 cups water
4 cups broccoli florets
chopped, fresh
1 cup celery
chopped
1 cup carrots
chopped
½ cup onions
chopped
6 tablespoons butter
or margarine
6 tablespoons all-purpose flour
3 cups stock
vegetable or chicken
2 cups milk
1 tablespoon parsley leaves
fresh, minced
1 teaspoon onion salt
½ teaspoon garlic powder
½ teaspoon salt

Directions

In a dutch oven or soup kettle, bring water to a boil.

Add broccoli, celery and carrots; boil 2 to 3 min. Drain; set vegetables aside.

In the same kettle, sauté onion in butter until tender. Stir in flour to form a smooth paste.

Gradually add the broth and milk, stirring constantly. Bring to a boil; boil and stir for 1 min.

Add vegetables and remaining ingredients. Reduce heat; cover and simmer for 30 to 40 min. or until vegetables are tender.

 

* not incl. in nutrient facts

Reviews

almost 4 years

A creamy and delicious soup. I used a little bit half and half and mostly 2% milk, and the soup was very creamy. Used half olive oil and half butter to cut down the amount of saturated fat, and it was certainly buttery enough for our taste.

Liked the chunkiness of the soup, and we served it with some soda crackers. Yum!

over 13 years

This is a most excellent and easy recipe to prepare. My guests all suggested that I add chicken to this recipe to make it a entree soup. But, either way this is going to become an established soup for my dinner guests and my family.

almost 14 years

This is an excellent recipe. My husband does not like to eat vegetables very much and he really enjoyed this recipe. It is also very easy to make.

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Nutrition Facts

Serving Size 304g (10.7 oz)
Amount per Serving
Calories 16458% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 852mg 36%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 12g
Vitamin A 84% Vitamin C 60%
Calcium 11% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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