Directions:
- Peel broccoli if necessary and chop coarsely. Place in saucepan with 3 cups of stock. Cook over medium heat until the broccoli is tender. Puree in an electric blender or press through a strainer. Melt the butter in a soup kettle, blend in the flour and stir in the cream. Simmer over a low flame, stirring constantly for 3 minutes. Stir in the pureed vegetable and the remaining two cups of chicken stock and simmer until it reaches desired thickness. Adjust the seasonings and serve in individual bowls garnsihed with reserved cooked vegetable. Serve with nutmeg sprinkled on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 491.98 Kcal (2060 kJ) | ||
| Calories from fat | 305.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.96g | 52% | |
|---|---|---|---|
| Cholesterol | 152.17mg | 51% | |
| Sodium | 282.05mg | 12% | |
| Potassium | 631.14mg | 13% | |
| Total Carbs | 16.81g | 6% | |
| Sugars | 9.31g | 37% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 29.91g | 60% | |
| Vitamin C | 55.1mg | 92% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.3mg | 18% | |
| Calcium | 59.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 157.8 Kcal (661 kJ) | ||
| Calories from fat | 98.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.89g | 52% | |
|---|---|---|---|
| Cholesterol | 48.81mg | 51% | |
| Sodium | 90.47mg | 12% | |
| Potassium | 202.44mg | 13% | |
| Total Carbs | 5.39g | 6% | |
| Sugars | 2.98g | 37% | |
| Dietary Fiber | 0.71g | 9% | |
| Protein | 9.59g | 60% | |
| Vitamin C | 17.7mg | 92% | |
| Iron | 1mg | 18% | |
| Calcium | 19.2mg | 6% | |
* 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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