cream of broccoli

cream of broccoli

1/3 cup of canola oil

6 onions
18 potatoes
8-10 heads (1/2 case) broccoli

2 Tablespoons dried dill
1 Tablespoon basil

2-3 qts. whole milk

salt & pepper

Peel and chop onions. Sauté in canola oil.

Peel and remove bad spots from potatoes. Dice. When onions are cooked to translucency, add potatoes.

Peel broccoli stems and trim the florets. Put florets aside. Dice the most tender parts of the stem. Add the diced broccoli stem to the sautéeing potatoes, and onions. Add basil and dill.

Add water to amply cover the contents of the pot. Stirring occasionally to keep from burning, bring to a boil.

Bring 2/3 pot of water to a boil. Add broccoli florets to water, briefly, to blanch. Drain.

Pour a half quart of milk into blender. Fill the blender 2/3 full with soup ingredients. Cover blender and turn on at low speed. Blend for about 20-30 seconds, then shut off. Run blender at high speed until soup is smooth. Add blanched florets. Salt and pepper to taste.

nutritional analysis
per 8 oz serving

calories 172.97
carbohydrates(grams) 28.65
protein(grams) 6.64
fat(grams) 4.55
cholesterol(mg) 9.24

% of calories

carbohydrates 63%
protein 15%
fat 22%


This recipe was written for the professional kitchen -- with a minimum of instruction. Note also that this recipe makes approximately 5 gallons of soup. Adapt accordingly for your own needs.

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