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Mom's Cream of Broccoli and Pea Soup

 
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23

Cream of Broccoli and Pea Soup recipe

Yield

8

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free
 

Ingredients

1 pound broccoli florets
stalks peeled, finely chopped
1 each onions
finely chopped
1 quart water
or chicken broth
*
1 cup green peas
petite style and thawed
3 tablespoons all-purpose flour
2 cups light cream (half&half)
or evaporated low fat or skimmed milk
1 x salt and black pepper
*
1 x chives
snipped for garnish, optional
*

Directions

Simmer the broccoli and half the onion in the water or stock for 15 minutes or until tender.

Add the peas and simmer 5 minutes longer just to cook through.

As you are simmering, be sure to keep the level of the water constant so that it does not evaporate too much.

When the vegetables are tender, purée the mixture through a food mill or blender.

If you purée it with a food processor or a blender, pass the purée through a sieve to remove any tough bits.

In a clean saucepan heat the butter.

Add the remaining onion and cook for 5 minutes, over low heat or until very tender but not brown.

Add the flour and cook for a few seconds.

Whisk in the strained purée, bring to a boil and simmer for 10 minutes, stirring on occasion to make sure the flour does not stick to the bottom of the saucepan.

Gradually add the half and half or evaporated milk and adjust it to the texture you like.

Bring the liquid to just to under a boil; season to taste with salt and pepper.

Ladle out and garnish with chives if needed, and serve with croutons or bread if you wish.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 23655% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 146mg 6%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 18g
Vitamin A 85% Vitamin C 185%
Calcium 19% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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