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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (499g) Recipe makes 4 servings |
||
| Calories 237 | ||
| Calories from Fat 98 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.9g | 16% | |
| Saturated Fat 5.5g | 27% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 28mg | 9% | |
| Sodium 475mg | 19% | |
| Potassium 917mg | 26% | |
| Total Carbohydrate 25.2g | 8% | |
| Dietary Fiber 4.9g | 19% | |
| Sugars 8.4g | ||
| Protein 12.4g | 24% | |
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Cream of Broccoli Soup
By: Stella Mae
Apr 17, 2003
I personally dislike broccoli, but I can eat the whole pot of this marvelous soup! HINT: If you add a good dose of Garam Masala it gives the soup oomph without detracting from its flavor.
SERVES 4
Ingredients
- 1 ounce butter
- 1 onion, finely sliced
- 1 carrot, finely sliced
- 1 stalk celery, finely sliced
- 1-2 head broccoli
- 4 cups chicken stock
- 3/4 cup milk
- salt and pepper
Directions
1
Melt butter in saucepan, add onion, carrot and celery.2
Saute gently until soft, about 4 minutes.3
Trim the woody ends of the stalk and peel.4
Roughly cut up heads and remaining stalk.5
Add broccoli to pan with chicken stock, milk.6
Season with salt and pepper.7
Bring to a boil, cover and simmer 25 minutes.8
When broccoli is tender, transfer vegies to a blender.9
Blend on high until all ingredients are smooth.10
Return mixture to saucepan.11
Heat until lightly boiling and thickened.
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Featured Reviews for This Recipe
From: Gerry 999
On Aug 11, 2008
Excellent. Tasted ultra gourmet. We love homemade soups, we are also very fond of broccoli so it came as no surprise that we enjoyed this flavorful, broccoli soup.Thank you Stella Mae for sharing your recipe for this delicious creamy great tasting soup. An Update - been making this since my first review back in 2005 - finally added that Grand Masala and guess what - we loved it - highly recommend this soup with or without!
From: kaurorac
On May 14, 2008
Great soup, easy to make and easy to adapt with other ingredients. I made the soup and added leftover homemade mac & cheese. The pasta made for a nice addition as well as the richness of the cheese (I had only used milk instead of half and half as other people had recommended). I think I will actually put this one in my recipe card box - the old fashioned hand-written one!!
From: Kookaburra
On May 14, 2004
This made a delicious, nutritious, creamy soup - loaded with flavour! I stayed true to the basic recipe, but did make a few minor changes. I added the chopped broccoli stems to the other diced vegetables and sauteed the lot in 30g butter. In the last minute, I added 2 level teaspoons of garam masala and sauteed until fragrant. For the stock, I made up 5 cups vegetable stock from a good quality powder. I added this, the florets from 2 small heads of broccoli(about 4 cups), and a good pinch of ground black pepper to the pan. Simmered, as recommended, for 25 minutes, then pureed the soup in the pot with my stick mixer and then, in two batches, in the food processor (to make it extra smooth). Returned the lot to the saucepan and added 1/2 cup of milk and 1/2 cup of cream plus 2 teaspoons of lemon juice just to lift the flavour a little. Reheated and served with an extra swirl of cream on top. This made 6 servings. Perfection! Thank you Stella Mae - this one's a real find!
From: Mira99
On Feb 9, 2005
Wow, I just made this soup and I gotta say it was GOOD!! I loved the garam masala in this. I have to thank Stella Mae for the great recipe but thanks to "KOOKABURA" for explaining how to exactly do things. The recipe was a bit vague as to when to put in the veggies, what to do with the broccoli and stalks(to use them or not)and when to put in the milk. Being my first time at making a homemade soup I need to be led with baby steps. So thanks again for the postive experience and great soup. I'm open to try others now.
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