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Add a photoIn honor or National Soup Day I made this creamy pot of broccoli wonderfulness.
Ingredients
- 1/2 c shallot, small chop
- 2 cloves garlic, minced
- 1T olive oil
- 1 1/2 c diced potato
- 1t salt
- 1 t ground pepper
- 1 c white wine
- 2 c broccoli stems, small chop
- 32 oz chicken broth
- 1/2 c italian parsley, chopped
- 1 t lemon zest
- 2 c broccoli tops, chopped
- 1 c heavy cream
- 1/2 c cheddar cheese, shredded
Directions
- Sweat shallots and garlic in 1 T oil in a soup pot until translucent
- Deglaze pan with white wine, boil until reduced in half
- Add potatoes, broccoli stems and broth, salt and pepper
- Cook over med high heat until potatoes and broccoli are soft
- Mash potatoes or use immersion blender to puree
- Add parsley, lemon zest, broccoli tops
- Cover and cook over medium heat until vegetables have softened and soup has thickened
- Reduce heat to simmer
- Add cream and cheese, stirring to melt cheese throughout
- Additional salt & pepper to taste
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 6 servings | |
| Calories 204 | |
| Calories from Fat 102 | 50% |
| Total Fat 11.65g | 15% |
| Saturated Fat 6.78g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 713mg | 30% |
| Potassium 493mg | 14% |
| Total Carbs 12.56g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.3g | 1% |
| Protein 6.44g | 10% |
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