Melt butter in 3-quart saucepan over medium heat. Cook onion and carrots in
butter about 5 minutes, stirring occasionally, until onion is tender. Stir in mustard
seed, salt and pepper. Stir in broccoli, broth and water. Heat to boiling; reduce heat.
Cover and simmer about 10 minutes or until broccoli is tender.
Place one-third of the broccoli mixture in blender. Cover and blend on high
speed until smooth; pour into bowl. Continue to blend in small batches until all
soup is pureed.
Return blended mixture to saucepan. Stir in lemon juice. Heat over low heat
just until hot. Stir in sour cream.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 10g | % Value Not Available |
| Saturated Fat | 6g | % Value Not Available |
| Cholesterol | 25mg | % Value Not Available |
| Sodium | 840mg | % Value Not Available |
| Total Carbohydrate | 11g | % Value Not Available |
| Dietary Fiber | 4g | % Value Not Available |
| Protein | 6g | % Value Not Available |
| Potassium | 550mg | % Value Not Available |
| Magnesium | Value Not Available | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
