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Cream Of Broccoli Soup's picture
  Butter 3 Tablespoon
  Onion 3⁄4 Cup (12 tbs), chopped
  Potatoes 3 Cup (48 tbs), diced
  Curry powder 1⁄4 Teaspoon
  Water 1 Cup (16 tbs)
  Frozen broccoli 10 Ounce, thawed (1 Package)
  Chicken stock/Canned chicken broth 2 1⁄2 Cup (40 tbs)
  Milk 2 1⁄2 Cup (40 tbs), divided
  Whipping cream 3⁄4 Cup (12 tbs)
  Nutmeg 1⁄8 Teaspoon
  Salt To Taste
  White pepper To Taste

Melt the butter in a saucepan.
Add the onion, potatoes, curry powder, and water.
Simmer, covered, over medium heat until the vegetables are tender.
Puree the thawed broccoli and the chicken stock in a food processor or blender.
Pour into the top of a double boiler.
Puree the potato mixture with 1/2 cups of milk and pour into the top of the double boiler.
Add 1 cup of milk and the cream and nutmeg.
Add salt and white pepper to taste.
Heat over boiling water until very hot but do not boil.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2220 Calories from Fat 1098

% Daily Value*

Total Fat 123 g189.1%

Saturated Fat 75.8 g378.9%

Trans Fat 0 g

Cholesterol 419.8 mg139.9%

Sodium 1658.3 mg69.1%

Total Carbohydrates 220 g73.3%

Dietary Fiber 25.4 g101.4%

Sugars 60.1 g

Protein 60 g119.7%

Vitamin A 201.7% Vitamin C 687.4%

Calcium 102.4% Iron 43.6%

*Based on a 2000 Calorie diet

Cream Of Broccoli Soup Recipe