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Steps
1
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.
2
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.
3
Return blended mixture to saucepan. Stir in lemon juice. Heat over low heat
just until hot. Stir in sour cream.
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Judy O. Shares her Recipe
"I like this recipe because it's another way to use broccoli and it satisfies my desire
for cream soups without all the fat. I use fat-free sour cream for a low-fat soup."
High in vitamins A and C and folic acid; good source of fiber
Food FOR thought
Broccoli, in the cruciferous family of vegetables along with Brussels sprouts, cabbage
and kale, is a nutrition powerhouse. Broccoli provides a source of vitamin K, a
nutrient that assists the body with blood clotting, particularly important after
surgery.
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Nutrition Facts
Serving Size:1 Serving
Calories
140
Calories from Fat
90
Total Fat
10g
Saturated Fat
6g
Cholesterol
25mg
Sodium
840mg
Potassium
550mg
Total Carbohydrate
11g
Dietary Fiber
4g
Protein
6g
% Daily Value*:
Exchanges:
2 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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