This recipe is taken from the 1984 Milk Calendar. This is the Broccoli Soup recipe.
- Prep: 10 min
- Cooking: 25 min
- 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
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.
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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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||21 % / 230 mg|
|Vitamin B12:||30 %|
|Vitamin C:||193 %|