Directions:
- Melt the butter in a large saucepan.
- Add the onion and broccoli stalks and cook, covered, for 5 minutes over a moderate heat. Stirring frequently.
- Add the broccoli florets, potato and vegetable stock to the pan.
- Bring the mixture to the boil and cook, partially covered, for 5 minutes.
- Season the soup to taste and continue to cook over a moderate heat for 20 minutes or until all the vegetables are soft.
- Puree the mixture in batches in a blender or food processor, transfering each batch to a clean saucepan.
- Add the cream, lemon juice, Worcestershire sauce and a few drops of Tabasco to the pan.
- Simmer for 3-5 minutes (do not boil or the soup will curdle)
- Just before serving, stir in the grated cheese.
- Garnish each portion with sprigs of watercress (or the chilli flakes)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1526.18 Kcal (6390 kJ) | ||
| Calories from fat | 460.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.13g | 79% | |
|---|---|---|---|
| Cholesterol | 155.42mg | 52% | |
| Sodium | 39621.03mg | 1651% | |
| Potassium | 1062.67mg | 23% | |
| Total Carbs | 209.11g | 70% | |
| Sugars | 5.24g | 21% | |
| Dietary Fiber | 6.02g | 24% | |
| Protein | 20.28g | 41% | |
| Vitamin C | 153.3mg | 255% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.1mg | 12% | |
| Calcium | 570.4mg | 57% | |
| Amount Per 100 g | |||
| Calories | 190.95 Kcal (799 kJ) | ||
| Calories from fat | 57.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.4g | 79% | |
|---|---|---|---|
| Cholesterol | 19.44mg | 52% | |
| Sodium | 4957.11mg | 1651% | |
| Potassium | 132.95mg | 23% | |
| Total Carbs | 26.16g | 70% | |
| Sugars | 0.66g | 21% | |
| Dietary Fiber | 0.75g | 24% | |
| Protein | 2.54g | 41% | |
| Vitamin C | 19.2mg | 255% | |
| Iron | 0.3mg | 12% | |
| Calcium | 71.4mg | 57% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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