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    You are in: Home / Cheese / Broccoli Cream Cheese Soup Recipe
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    Broccoli Cream Cheese Soup

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on July 23, 2013

      A lovely soup even DH commented! I used organic broccoli from our local organic produce basket this week, organic cultured unsalted butter, organic onion, a organic garlic whistle and no leeks, wheat free rolled oats, ground in a coffee/spice mill, whole organic milk 3.5%, homemade lamb stock with the addition of celery seeds, a couple tbs chopped organic flat leaf parsley, a bay leaf I removed before blending, sea salt, to taste, and for the cream cheese I used lebneh which is a middle eastern creamy breakfast cheese with a taste like very thick yogurt. I was in a hurried mode so I put all the broccoli in together and it was all blended. I'd like to try this again with the broccoli florets unblended.

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    • on November 09, 2007

      This is ten stars for the vegetable stock -- what a great recipe--so simple and quick and the resulting stock is so delicious that I'm using it this weekend for tortellini en brodo. As for the broccoli soup--super!! I shortcut it a bit--using frozen organic florets and thus not having to cook the stems longer. I pureed the soup with the immersion blender and it was so good without the cream cheese that I did not add it. I grated some fresh nutmeg on the top of each serving--everyone loved it. Thanks!!!

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    Nutritional Facts for Broccoli Cream Cheese Soup

    Serving Size: 1 (335 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 271.3
     
    Calories from Fat 162
    59%
    Total Fat 18.0 g
    27%
    Saturated Fat 11.0 g
    55%
    Cholesterol 55.6 mg
    18%
    Sodium 600.3 mg
    25%
    Total Carbohydrate 21.2 g
    7%
    Dietary Fiber 3.4 g
    13%
    Sugars 4.8 g
    19%
    Protein 8.4 g
    16%

    The following items or measurements are not included:

    vegetable stock

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