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Buttery Cream Of Broccoli Soup

Microwaverina's picture
Ingredients
  Butter/Margarine 3 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Chicken broth 4 Cup (64 tbs)
  Broccoli 1 Pound, cut into florets, stalks removed
  Half and half 1⁄4 Cup (4 tbs)
  Egg yolk 1
  Lemon peel strips 1 Teaspoon
Directions

Place butter in 2-quart microproof casserole and cook on HI, 1 to 1 1/2 minutes, or until melted.
Stir in flour and mix until smooth.
Blend in stock.
Cover with casserole lid and cook on HI, 7 minutes.
Add broccoli and blend well.
Cover and cook on HI, 15 minutes, or until tender.
Let stand 10 minutes.
Transfer soup to blender or food proces-sor in batches and puree.
Return to casserole; cover and cook on HI, 4 to 5 minutes, or until heated through.
Beat half and half with egg yolk in small bowl.
Add a little warm soup and blend well.
Beat mixture into remaining soup a little at a time; blend well.
Cook on 60, 1 to 2 minutes.
Garnish with lemon peel.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable
Servings: 
4

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4.142855
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 190 Calories from Fat 109

% Daily Value*

Total Fat 12 g19%

Saturated Fat 7.3 g36.4%

Trans Fat 0 g

Cholesterol 76.1 mg25.4%

Sodium 650.1 mg27.1%

Total Carbohydrates 16 g5.2%

Dietary Fiber 3.3 g13.2%

Sugars 3.1 g

Protein 6 g12.4%

Vitamin A 21.9% Vitamin C 171.5%

Calcium 8% Iron 7.3%

*Based on a 2000 Calorie diet

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Buttery Cream Of Broccoli Soup Recipe