Estimated Nutrition (whole recipe, rough)
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- about 1 lb broccoli, trimmed and cut up, to yield about 4 loosely packed cups broccoli, or the equivalent amount of cauliflower, carrots, turnips, celery, or other vegetable
- ½ cup rice or 1 medium baking potato, peeled and cut into quarters
- 4 cups chicken, beef, v vegetable stock, or water
- salt and freshly ground black pepper to taste
- ½ to 1 cup heavy or light cream or half-and-half
- minced fresh parsley leaves or chives for garnish
Directions
Combine the broccoli, rice or potato, and stock or water in a large, deep saucepan or casserole and turn the heat to medium-high.
Bring to a boil, then lower the heat to medium and cook until the vegetables are very tender, about 15 minutes.
Cool slightly, then puree in a food mill or in a blender. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding).
Return to the pot and reheat over medium-low heat.
Season with salt and pepper, then add the cream; heat through again, garnish, and serve.