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Add a photoServings: 3.5
Ingredients
- 2 1/2 lb broccoli (stalks and florets), washed and trimmed
- 1/2 c. finely diced shallot
- 4 x to 5 Tbsp butter to saute/fry vegetables plus 1/4 c. (divided)
- 2 1/2 quart hot chicken stock
- 1/2 c. flour Salt and pepper to taste Healthy pinch of grnd nutmeg
- 1 c. whipping cream
Directions
- Cut broccoli florets off stalks. Coarsely chop stalks; cut florets into bite-size pcs.
- In large soup pot, saute/fry shallots, broccoli stalks and half the florets in 4 to 5 Tbsp. butter 7 to 10 min or possibly till broccoli stems are softened.
- Add in hot chicken stock and bring to boil.
- In separate pan, heat remaining butter and whisk in flour to make roux. Cook over low heat, stirring, 2 min. Remove from heat.
- When stock mix comes to boil, reduce heat and simmer 10 min. Return broccoli mix to boil and gradually whisk in roux. Cook 5 min to allow soup to thicken slightly.
- Remove from heat. Blend soup in batches if needed, in blender or possibly food processor till smooth. Return soup to pot and add in remaining broccoli florets.
- Bring to simmer and cook 10 min. Adjust seasonings to taste, adding salt, pepper and nutmeg. Slowly stir in cream and heat through.
- Makes 3 1/2 qts orabout 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1082g | |
| Recipe makes 3 servings | |
| Calories 288 | |
| Calories from Fat 145 | 50% |
| Total Fat 16.47g | 21% |
| Saturated Fat 9.55g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 1340mg | 56% |
| Potassium 1468mg | 42% |
| Total Carbs 23.52g | 6% |
| Dietary Fiber 9.1g | 30% |
| Sugars 3.96g | 3% |
| Protein 15.8g | 25% |
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