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Pinky's Cream of Broccoli Soup

 
Pinky's Cream of Broccoli Soup
70

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

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

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

Reviews

about 5 years

In order to make chicken mac casserole, Sean made this soup first the recipe called for, and it was creamy, smooth and so tasty. I had a bowl of soup right after he made it, he had to save some for his dish, otherwise it would be all in my tummy...

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Nutrition Facts

Serving Size 284g (10.0 oz)
Amount per Serving
Calories 22837% of calories 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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