** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Melt 2 tablespoons butter in a small saucepan, stir in flour.
2. Cook 3 minutes over low heat, stir constantly.
3. Cool. Set aside. If using broccoli: Wash and trim off tough part.
4. Separate and cut into 1/2 inch pieces. In a large saucepan saute onion in 2 tablespoons butter until tender.
5. Stir in broccoli, cover and cook 3 minutes. Stir in stock or broth, heat to simmering.
6. Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan; stirring until smooth.
7. Simmer, covered until broccoli is tender, about 30 minutes.
8. Remove from heat, cool slightly. Puree in electric blender, return to saucepan.
9. Blend cream into soup. Taste and salt and pepper if needed.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, MSG, Poultry, Onion allergies.
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