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Pasta and Broccoli Soup Recipe
|Scallions||6 , coarsely chopped (All Of The White And Part Of The Green)|
|Carrot||1 Small, scraped and sliced|
|Celery rib||1 Small, scraped and sliced|
|Chicken broth||3 Cup (48 tbs)|
|Broccoli||3⁄4 Pound, stems scraped and stems and flowerets cut up|
|Cooked pasta||1 Cup (16 tbs) (Any Kind)|
|Cream||1⁄2 Cup (8 tbs)|
|Sour cream||6 Tablespoon|
Serving size: Complete recipe
Calories 1198 Calories from Fat 441
% Daily Value*
Total Fat 49 g75.8%
Saturated Fat 30.3 g151.3%
Trans Fat 0 g
Cholesterol 165.7 mg
Sodium 2677.2 mg111.5%
Total Carbohydrates 166 g55.3%
Dietary Fiber 12.9 g51.6%
Sugars 57.9 g
Protein 28 g56.9%
Vitamin A 258.9% Vitamin C 541.1%
Calcium 60.8% Iron 32%
*Based on a 2000 Calorie diet
Add scallions, carrot, and celery, and cook 5 minutes or until soft.
Pour in the broth, bring to a boil.
Add the broccoli, then simmer 10 minutes or until the broccoli is tender (but do not overcook, as it will lose its fresh green color).
Season with salt and pepper.
When the soup has cooled slightly, pour it into a blender jar with the pasta and blend into a smooth puree.
Stop the blender and add the cream, then turn on the blender again for 5 seconds.
Taste for seasoning.
This soup may be served hot or cold.
If served cold, put a tablespoon of sour cream on top of each serving.
If you have a food processor you can use it instead of a blender.