Broccoli Soup
Sep 12, 2012 | 12:56 pm
Broccoli Soup
Thinkstock/iStockphoto
Broccoli Soup
Did you know that the broccoli stalk is the most flavorful part of the vegetable? Most broccoli recipes you see only call for florets, leading to the stalk getting dumped in the trash. This recipe makes good use of that flavor-heavy component.
8
Servings
79
Calories Per Serving
Deliver Ingredients
Notes
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Ingredients
- 1 bunch broccoli, florets removed and saved for garnish
- 1/2 Spanish onion, finely chopped
- 1 clove garlic, finely chopped
- 1/2 Cup cubed prosciutto
- 4 Cups chicken stock
- 1 Tablespoon olive oil
- 1 Tablespoon salt
- 1/2 Teaspoon red pepper flakes
- Sour cream, for garnish
- Pumpernickel breadcrumbs, for garnish
- Shredded Cheddar cheese, for garnish
Directions
Trim the broccoli by removing the florets, trim to bite-size pieces, peel and dice stalk. Blanch for 30 seconds or until tender and place in ice water.
In a small sauté pan, cook the prosciutto in the olive oil until nicely browned and remove from pan. Leaving the olive oil in the pan, sauté the onions, garlic, salt, and the broccoli stems on low heat until tender; do not brown. Add the chicken stock and simmer for 20 minutes.
Carefully place the vegetable and chicken stock mixture into a blender or food processor and purée. Pour into a bowl and garnish with the cheese, florets, prosciutto, sour cream, and the breadcrumbs.
Nutritional Facts
Total Fat
4g
6%
Sugar
2g
N/A
Saturated Fat
0.9g
4.3%
Cholesterol
10mg
3%
Protein
6g
11%
Carbs
5g
2%
Vitamin A
4µg
N/A
Vitamin B6
0.1mg
6.3%
Vitamin C
1mg
2%
Vitamin E
0.3mg
1.7%
Vitamin K
1µg
2%
Calcium
7mg
1%
Fiber
0.2g
0.7%
Folate (food)
8µg
N/A
Folate equivalent (total)
8µg
2%
Iron
0.4mg
2.2%
Magnesium
8mg
2%
Monounsaturated
2g
N/A
Niacin (B3)
2mg
11%
Phosphorus
63mg
9%
Polyunsaturated
0.5g
N/A
Potassium
186mg
5%
Riboflavin (B2)
0.1mg
7.5%
Sodium
408mg
17%
Zinc
0.4mg
2.9%