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Tomato Broccoli Puree

Meal.Mates's picture
Ingredients
  Dehydrated broccoli spears 3⁄4 Ounce
  Dehydrated mushroom slices 1⁄2 Ounce
  Dehydrated red onion slices 1⁄2 Ounce
  Rendered chicken fat/Butter / both 3 Tablespoon
  Stock/Broth 6 Cup (96 tbs)
  Baking potato 1 Large, unpeeled and diced
  Crumbled dried herbs 1 Tablespoon
  Dehydrated tomato slices 3⁄4 Ounce, reconstituted
  Salt To Taste
  Black pepper To Taste
  Half and half 2 Cup (32 tbs)
  Minced chives 1 Tablespoon (Fresh)
Directions

Combine broccoli, mushrooms and onion and reconstitute.
Drain, reserving liquid, and chop.
Cook, covered, in chicken fat 10 minutes, stirring often.
Add reserved liquid, stock, potato and herbs.
Cover, bring to boil, lower heat and cook at gentle boil 15 minutes or until vegetables are soft.
Add reconstituted tomatoes and liquid last 5 minutes.
Season with salt and pepper, heat with cream if using and serve with a sprinkling of chives.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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4.2375
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1670 Calories from Fat 997

% Daily Value*

Total Fat 111 g170.6%

Saturated Fat 50.4 g252%

Trans Fat 0 g

Cholesterol 224.8 mg74.9%

Sodium 3374.4 mg140.6%

Total Carbohydrates 113 g37.6%

Dietary Fiber 10.5 g42.1%

Sugars 13.6 g

Protein 59 g117.3%

Vitamin A 52.8% Vitamin C 68.9%

Calcium 63.5% Iron 32%

*Based on a 2000 Calorie diet

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Tomato Broccoli Puree Recipe