Directions:
- Melt butter in large saucepan.
- Cook shallots in butter until soft.
- Add broccoli, potato and garlic.
- Cover and cook gently for 5 minutes.
- Add stock and bring to a boil, lower heat, and simmer 20 minutes or until vegetables are tender.
- In a food processor, process mixture to a puree.
- Return to puree to pan, and add cream and nutmeg.
- Season to taste with salt and pepper.
- Reheat over low heat.
- Ladle into bowls and serve with warm crusty bread if desired.
- *Bowls can be garnished with fresh grated parmesan or sharp cheddar cheese of desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 787.95 Kcal (3299 kJ) | ||
| Calories from fat | 251.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.98g | 43% | |
|---|---|---|---|
| Cholesterol | 97.47mg | 32% | |
| Sodium | 18675.61mg | 778% | |
| Potassium | 701.42mg | 15% | |
| Total Carbs | 110.36g | 37% | |
| Sugars | 7.99g | 32% | |
| Dietary Fiber | 6.05g | 24% | |
| Protein | 7.02g | 14% | |
| Vitamin C | 106.8mg | 178% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 2mg | 11% | |
| Calcium | 125.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 203.56 Kcal (852 kJ) | ||
| Calories from fat | 65.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.23g | 43% | |
|---|---|---|---|
| Cholesterol | 25.18mg | 32% | |
| Sodium | 4824.65mg | 778% | |
| Potassium | 181.2mg | 15% | |
| Total Carbs | 28.51g | 37% | |
| Sugars | 2.06g | 32% | |
| Dietary Fiber | 1.56g | 24% | |
| Protein | 1.81g | 14% | |
| Vitamin C | 27.6mg | 178% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.5mg | 11% | |
| Calcium | 32.4mg | 13% | |
* 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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