Directions:
- Reserve 2 tablespoons each of broccoli, cauliflower and carrots; chop and set aside. In a blender, combine the chicken broth and remaining broccoli, cauliflower and carrots. Puree until smooth. In a saucepan, saute onion in butter until tender. Stir in the flour, salt, basil, thyme, dill weed and pepper until blended. Gradually whisk in cream.
- Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chicken broth mixture; heat through. Stir in chopped broccoli, cauliflower and carrots and Worcestershire sauce if desired; heat through. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 319.61 Kcal (1338 kJ) | ||
| Calories from fat | 235.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.18g | 40% | |
|---|---|---|---|
| Cholesterol | 75.3mg | 25% | |
| Sodium | 975.4mg | 41% | |
| Potassium | 359.95mg | 8% | |
| Total Carbs | 17.12g | 6% | |
| Sugars | 1.56g | 6% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 5.04g | 10% | |
| Vitamin C | 13.6mg | 23% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.4mg | 2% | |
| Calcium | 167.2mg | 17% | |
| Amount Per 100 g | |||
| Calories | 108.11 Kcal (453 kJ) | ||
| Calories from fat | 79.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.86g | 40% | |
|---|---|---|---|
| Cholesterol | 25.47mg | 25% | |
| Sodium | 329.94mg | 41% | |
| Potassium | 121.76mg | 8% | |
| Total Carbs | 5.79g | 6% | |
| Sugars | 0.53g | 6% | |
| Dietary Fiber | 0.55g | 6% | |
| Protein | 1.7g | 10% | |
| Vitamin C | 4.6mg | 23% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.1mg | 2% | |
| Calcium | 56.6mg | 17% | |
* 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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