Nutritional Info

Nutrition Facts

Serving Size 1 (248g)

Calories 810
Calories from Fat 172 (21%)
Amount Per Serving %DIV
Total Fat 19.1g 29%
Saturated Fat 8.1g 41%
Monounsaturated Fat 7.7g
Polyunsaturated Fat 3.2g
Trans Fat 0.0g
Cholesterol 49.7mg 17%
Sodium 18923.9mg 823%
Potassium 1497.9mg 32%
Total Carbohydrate 116.2g 39%
Dietary Fiber 6.4g 26%
Sugars 11.5g
Protein 41.5g 83%

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Big Boy Cream Of Broccoli Soup (copy Cat)

By: Jonjon
Recipe Description
A cup of this creamy broccoli soup makes a great first course, or a nice partner to a sandwich.  I first designed this recipe using frozen broccoli, but the frozen stuff just isn't as tasty as a big bunch of firm, fresh broccoli.  So go shopping, and get chopping.  Served in a large bowl, this soup can be a small meal in itself, or it serves four as an appetizer.  Try it with a pinch of shredded Cheddar cheese on top.
Prep time
15 min
Cook time
45 min
Ready In
1 hr

Ingredients

Serves Tool

Serves To:USMetric
1/2 Cup(c)  heavy cream
1/3 Cup(c)  ham, diced
1/4 Cup(c)  all purpose flour
1/4 Teaspoon(t)  salt, to taste
1   bay leaf
1/2 Cup(c)  onion, diced
3 Cup(c)  broccoli, chopped
4 Cup(c)  chicken broth
1 Dash(ds)  pepper, ground

Preparation

Combine the chicken broth, broccoli, onion, bay leaf, salt and pepper in a large saucepan over high heat.  When the broth comes to a boil, turn down the heat and simmer, covered, for 30 minutes.  The vegetables will become tender.  Transfer a little more than half of the broth and vegetable mixture to a blender or food processor.  Mix on low speed for 20 to 30 seconds.  This will finely chop the vegetables to nearly a puree.  (Be careful blending hot liquids.  You may want to let the mixture cool a bit before transferring and blending it.)  Pour the blended mixture back into the saucepan over medium low heat.  Add the flour and whisk until all lumps have dissolved.  Add the diced ham and the cream to the other ingredients and continue to simmer for 10 to 15 minutes, or until the soup is as thick as you like it.

Additional notes

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