Cream Of Broccoli Soup
|Yellow onions||1⁄2 Cup (8 tbs), chopped|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chicken soup stock||6 Cup (96 tbs)|
|Ground thyme||1 Teaspoon|
|Egg yolks||3 , whipped and blended|
|Milk/Cream||1 Cup (16 tbs)|
Chop up the broccoli, saving some of the small buds and flowers for later use.
Saute in the butter along with the onions and green pepper.
Sprinkle with the flour, and stir.
Add to the soup stock, along with the bay leaf, parsley, thyme, and peppercorns.
Cook for 30 minutes, and puree the mixture in a blender or sieve.
Add the nutmeg, strain the soup from the pulp, and return to pan.
Add a bit of the puree to the egg yolk and milk or cream mixture, then pour into hot soup.
This will prevent curdling.
Serving size: Complete recipe
Calories 1499 Calories from Fat 581
% Daily Value*
Total Fat 65 g100.6%
Saturated Fat 29.3 g146.6%
Trans Fat 0 g
Cholesterol 685.6 mg228.5%
Sodium 2489.8 mg103.7%
Total Carbohydrates 164 g54.5%
Dietary Fiber 29.5 g118%
Sugars 51.6 g
Protein 82 g163.1%
Vitamin A 179.3% Vitamin C 1437%
Calcium 92.3% Iron 111.2%
*Based on a 2000 Calorie diet