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Creamed Broccoli Soup

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Submitted by ronsolo

YIELD

10 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

40 1156
OUNCES ML/G BROCCOLI, FROZEN
2 2
EACH EACH CELERY STALKS
thinly sliced
1 1
LARGE LARGE ONIONS
thinly sliced
4 946
CUPS ML CHICKEN BROTH
boiled, 1/2 strength
1 1
PINCH PINCH CLOVES
ground *
1 1
X X SALT *
1 1
X X BLACK PEPPER
freshly ground *
1 1
X X LEMON JUICE *
1 1/2 to 2

Directions

Put broccoli in a large saucepan with celery and onion.

Pour in boiling bouillon; bring to a boil and simmer 15 to 20 minutes until veggies are very soft.

Blend soup to a purée in electric blender.

Season soup to taste with cloves, salt, and pepper.

Add lemon juice and a dash of Tabasco.

Thin to desired consistency with cream.

Adjust seasonings.

Reheat very gently, stirring, and being careful not to let the soup boil.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 138g (4.9 oz)
Amount per Serving
Calories 158 79% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 634mg 26%
Total Carbohydrate 2g 2%
Dietary Fiber 3g 11%
Sugars g
Protein 7g
Vitamin A 27% Vitamin C 74%
Calcium 8% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Carb
 

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