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Curried Broccoli & Cheddar Soup Recipe
|Broccoli||1 1⁄2 Pound|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Curry powder||1 Tablespoon|
|Thin skinned potatoes||2 Large|
|Canned regular strength chicken broth||49 1⁄2 Ounce (1 Large Can / 6 Cups)|
|Milk||1 Cup (16 tbs)|
|Cheddar cheese||12 Ounce|
Serving size: Complete recipe
Calories 2931 Calories from Fat 1520
% Daily Value*
Total Fat 173 g266.2%
Saturated Fat 106.2 g531%
Trans Fat 0 g
Cholesterol 500.8 mg
Sodium 4871.8 mg203%
Total Carbohydrates 229 g76.2%
Dietary Fiber 51.8 g207.1%
Sugars 50.6 g
Protein 144 g288.4%
Vitamin A 1004.2% Vitamin C 1423.9%
Calcium 339.7% Iron 113.5%
*Based on a 2000 Calorie diet
Trim and discard tough stem ends, then peel stems.
Set broccoli flowerets and stems aside separately.
Insert metal blade.
Melt butter in a 5 to 6-quart kettle over medium heat.
Add onion and curry powder and cook, stirring occasionally, until onion is soft (about 5 minutes).
Meanwhile, change to slicing disc.
Cut broccoli stems into lengths to fit vertically in feed tube; pack into feed tube and slice.
Leave in work bowl.
Slice carrots; add carrots and broccoli to onion mixture.
Then slice potatoes.
Add potatoes and broth to onion mixture.
Bring to a boil over high heat; cover, reduce heat, and simmer until potatoes mash easily (about 30 minutes).
Change to metal blade.
Using a slotted spoon, transfer about half the vegetables to work bowl and process continuously until pureed.
Return puree to kettle.
Bring soup to a boil over high heat; add broccoli flowerets and milk.
Reduce heat and simmer, uncovered, just until flowerets are tender to bite.
Meanwhile, change to shredding disc and shred cheese.
Add cheese to soup, a handful at a time, stirring until melted after each addition.