Cream Of Broccoli Soup
|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)|
|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.
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