| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Tamara4 | 1 | Servings | |
INGREDIENTS
| 100 | g | Unsalted butter |
| 2 | Carrots, diced | |
| 1 | Onions, diced | |
| 2 | Sticks celery, sliced | |
| 2 | Heads broccoli | |
| 2 | t | Dried thyme leaves |
| 2 | t | Dried oregano leaves |
| 1 | t | Dried basil leaves |
| 1/2 | c | White wine |
| 5 | c | Chicken stock |
| 1 | T | Worcestershire sauce |
| 1/2 | t | Tabasco sauce |
| 1 1/2 | c | Smoked chicken, diced |
| 1 1/2 | c | Cooked black beans |
| 2 | c | Heavy cream or milk |
| Salt and pepper to taste | ||
| 2 | T | Cornflour mixed with 4 |
| tablespoons water | ||
| Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Cut the broccoli heads into small florets and stems. Reserve the florets for later use and finely slice the stems. Melt half the butter in a deep saucepan and add the carrots, onions, celery and broccoli stems for 5 minutes or until softened. Add the thyme, oregano, basil and saut for a further 5 minutes. Add the wine and mix well, allowing the alcohol to evaporate, about 2 minutes. Add the hot stock and simmer the soup for 15 minutes then add the worcestershire and tabasco sauces, smoked chicken, beans and broccoli florets and simmer for 5 minutes. Add the cream or milk and simmer for a further 5 minutes. Add the cornflour mixture and simmer the soup while it thickens slightly. Season to taste with salt and pepper then add the remaining butter a little at a time and stirring well to incorporate. Serve immediately. Converted by MC_Buster. Per serving: 1717 Calories (kcal); 88g Total Fat; (46% calories from fat); 68g Protein; 160g Carbohydrate; 219mg Cholesterol; 11365mg Sodium Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 17 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1730
Calories From Fat: 867
Total Fat: 97.9g
Cholesterol: 251mg
Sodium: 2693.2mg
Potassium: 3341mg
Carbohydrates: 139.7g
Fiber: 32g
Sugar: 34.1g
Protein: 58.2g