This recipe can be used for Mushroom, Asparagus, or Celery
Ingredients are for 24 8 oz servings
1. Sweat the brocolli and onions in the butter in a heavy saucepot until almost tender. Do not let them brown.
2. Add the veloute to the pot. Simmer until the vegetables are very tender.
3. Skim any fat or scum from the soup.
4. Pass the soup through a food mill to puree it.
5. Pass the pureed soup through a chinois or cheesecloth.
6. Add enough hot milk or stock to bring the soup to the proper consistency.
7. Heat the soup again, but do not let it boil.
8. Season to taste.
9. When serving, add the cream and garnish if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (337g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 315 | ||
Calories from Fat: 156 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 9.5g | 48 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 56.7mg | 17 % | |
Sodium 1077.3mg | 37 % | |
Potassium 244.5mg | 6 % | |
Total Carbohydrate 26.4g | 8 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 24.5g | ||
Protein 12.4g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 315
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