Broccoli Buttermilk Soup Recipe
Ingredients
| Broccoli | 8 Ounce | |
| Beef broth | 1 1⁄2 Cup (24 tbs) | |
| Onion | 1 Small, quartered | |
| Dry basil | 1⁄2 Teaspoon | |
| Sugar | 1⁄4 Teaspoon | |
| Garlic | 1 Clove (5 gm) (Minced Or Pressed) | |
| Buttermilk | 1 Cup (16 tbs) | |
| Paprika | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 137 Calories from Fat 17
% Daily Value*
Total Fat 2 g2.9%
Saturated Fat 0.28 g1.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 825.8 mg34.4%
Total Carbohydrates 21 g7%
Dietary Fiber 4.8 g19%
Sugars 5.3 g
Protein 11 g21.8%
Vitamin A 21.8% Vitamin C 179.3%
Calcium 11% Iron 10.8%
*Based on a 2000 Calorie diet
Directions
Cut off and discard tough ends of stalks; thinly slice tender sections of stalks.
In a 2- to 3-quart pan, combine broccoli stalks and flowerets, broth, onion, basil, sugar, and garlic.
Bring to a boil over high heat; then reduce heat, cover, and simmer until broccoli is tender to bite (about 15 minutes).
Whirl broccoli mixture, a portion at a time, in a blender or food processor until smooth.
Return to pan and whisk in buttermilk; heat until steaming (about 2 minutes).
Season to taste with salt and pepper.
To serve ladle soup into 2 bowls; sprinkle each serving with paprika.
Chef
