Recipe Details
Ingredients
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4cupswater
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4cupsbroccoli florets
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2tablespoonsmargarine
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1onion, chopped
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1large stalkcelery, chopped
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⅓cupall-purpose flour
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2tablespoonschicken bouillon powder
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2 ½cupswhole milk
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¼teaspoonground nutmeg
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¼teaspoonground black pepper
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½cupshredded sharp Cheddar cheese
Cooking Directions
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Bring water and broccoli florets to a boil in a medium pot, then reduce the heat and cook for about 3 minutes. Drain, reserving all of the cooking liquid.
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In a food processor or blender, process 1/2 of the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
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In a heavy-bottomed cooking pot, melt butter or margarine. Add onion and celery and cook for 3 to 4 minutes, or until soft. Stir in flour and cook, stirring constantly for 1 to 2 minutes. Add reserved cooking liquid and bouillon granules and bring to boil, stirring constantly. Reduce the heat to medium and simmer, stirring constantly, until thickened.
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Stir in milk, nutmeg, and pepper, then stir in both processed and chopped broccoli. Cook until heated through. Adjust seasonings to taste. Serve with grated Cheddar cheese.
Tips
For a richer, creamier soup, use half-and-half instead of whole milk.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories205 | |
% Daily Value * | |
Total Fat 11g |
15% |
Saturated Fat 5g |
26% |
Cholesterol 23mg |
8% |
Sodium 901mg |
39% |
Total Carbohydrate 17g |
6% |
Dietary Fiber 2g |
8% |
Total Sugars 7g |
|
Protein 10g |
19% |
Vitamin C 56mg |
63% |
Calcium 240mg |
18% |
Iron 1mg |
6% |
Potassium 416mg |
9% |
* 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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