** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a lg saucepan, melt margarine over med-high heat.
2. Add onion. Cook, stirring, until tender-about 7 minutes.
3. Add garlic and dill. Cook, stirring, for 1 minute longer Add broccoli, broth, and potatoes to saucepan; bring to a boil.
4. Reduce heat to med-low and simmer partially covered until vegetables are tender-about 10 minutes.
5. Using a slotted spoon, place broccoli mixture in a blender or food processor fitted with the metal blade.
6. Process until smooth; return to saucepan. Stir milk, 1/2teaspoon salt, and pepper into saucepan.
7. Cook, stirring, until soup is heated through, about 5 minutes.
8. Add 1/4c cheese; stir until melted- about 1 minute.
9. Ladle soup into individual bowls. Sprinkle with remaining cheese and serve immediately.
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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 Milk, MSG, Potato, Poultry, Cheese, Garlic, Onion allergies.
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