Recipe Details
Ingredients
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2tablespoonsbutter
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1onion, thinly sliced
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1smallpotato, thinly sliced
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2cupschopped fresh broccoli
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1 ½cupschicken broth
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¼teaspoonsalt
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ground black pepper to taste
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½cupheavy whipping cream
Cooking Directions
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Melt butter in a saucepan; do not brown. Add onion, potato, and broccoli; toss to coat with butter. Press parchment paper over the vegetables; this is called “sweating” and adds better flavor. Cover the pan and simmer very gently until vegetables have softened; do not brown.
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Remove and discard the parchment paper. Add chicken broth and bring to a boil. Reduce the heat and simmer until vegetables are soft.
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Purée with an immersion blender until smooth. Add salt, pepper, and cream. Simmer gently until heated through; do not boil or cream will curdle.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories453 | |
| % Daily Value * | |
| Total Fat 35g |
45% |
| Saturated Fat 21g |
107% |
| Cholesterol 112mg |
37% |
| Sodium 1004mg |
44% |
| Total Carbohydrate 28g |
10% |
| Dietary Fiber 5g |
18% |
| Total Sugars 5g |
|
| Protein 10g |
20% |
| Vitamin C 100mg |
111% |
| Calcium 114mg |
9% |
| Iron 2mg |
10% |
| Potassium 919mg |
20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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