Broccoli Soup

This recipe is taken from the 1984 Milk Calendar. This is the Broccoli Soup recipe.

  • Prep: 10 min
  • Cooking: 25 min
Yields 4 servings
broccoli soup

Ingredients

  • 2 tbsp (30 mL) butter
  • 1 onion chopped
  • 1 lb (450 g) broccoli trimmed and chopped
  • 1 cup (250 mL) chicken broth
  • 1 1/2 cups (375 mL) Milk
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) freshly ground pepper
  • 1/2 tsp (2 mL) curry powder
  • 1/2 cup (125 mL) sour cream
  • Lemon juice

Preparation

Melt butter in a heavy saucepan; add onion; cook gently until softened. Add broccoli pieces and stock; simmer, covered, about 15 min. Remove.

Blend or purée vegetables until smooth. Return to pot and stir in milk, salt, pepper and curry powder; heat through but do not boil.

Stir in sour cream and a squeeze of lemon juice; adjust seasonings before serving. Serve hot or chilled.

Tips

Variations:Stir a few tablespoons of crumbled blue cheese into hot soup before serving.

Toss a few small sprigs of broccoli into lightly salted, boiling water for a few minutes. Drain and use to garnish each bowl of soup.

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Nutrition

Nutritional Information

per serving
Energy: 211 Calories
Protein: 10 g
Carbohydrate: 19 g
Fat: 12 g
Fibre: 3.8 g
Sodium: 356 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 21 % / 230 mg
Vitamin C: 193 %
Folate: 42 %
Vitamin B12: 30 %
Riboflavin: 26 %