Broccoli Buttermilk Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cups chopped broccoli - divided2 cups water2 chicken bouillon cubes1 red potato (small but not tiny), chopped - do not peel1 stalk celery - chopped1/2 cup chopped onion2 bay leaves1 more cup water plus 1 more bouillon cube1 cup buttermilk
Separate out 1 cup chopped broccoli florets and set aside. Put the remaining chopped broccoli (including stems) in a sauce pan. Add the 2 cups water, 2 chicken bouillon cubes, chopped potato, onion, celery, and the 2 bay leaves. Simmer until all vegetables are cooked and very soft - about 20 to 30 minutes. Remove bay leaves. Carefully transfer hot mixture to blender , add the buttermilk and blend until smooth. Pour back into the pot.
Now put the cup of broccoli tops in a small saucepan, add the cup of water and bouillon cube and bring to a boil. Turn heat down and let simmer or boil for 2 minutes. Drain. Add cooked broccoli to the soup. Reheat to desired temperature but do not boil. Makes 4 servings - 1 cup each.
Now put the cup of broccoli tops in a small saucepan, add the cup of water and bouillon cube and bring to a boil. Turn heat down and let simmer or boil for 2 minutes. Drain. Add cooked broccoli to the soup. Reheat to desired temperature but do not boil. Makes 4 servings - 1 cup each.
Nutritional Info Amount Per Serving
- Calories: 74.4
- Total Fat: 0.8 g
- Cholesterol: 2.5 mg
- Sodium: 761.2 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 3.0 g
- Protein: 4.8 g
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