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Date product posted
Sat October 30, 2004
2 cups boiling water
4 chicken bouillon cubes
1 1/2 cups cold water
1 1/2 teaspoons ThickenThin not/Starch
10 ounces frozen chopped broccoli
1 stick butter
1/4 cup heavy cream
white pepper, to taste
How To Prepare:
Add bouillon cubes to boiling water in a medium saucepan; stir to dissolve.
Add not/Starch to cold water, mix until smooth. Combine not/Starch mixture with bouillon; bring to boil. Add broccoli and cook for about 5 minutes, or until tender. Using stick blender, blend soup right in the pan until only a few chunks of broccoli remain. Remove from heat. Add butter and let it melt into the soup. Add the cream and stir well. Add white pepper to taste.
Number of Servings:
Carbs per serving - include all nutritional information if known:
287 Calories; 29g Fat (88.4% calories from fat); 3g Protein; 5g Carbohydrate; 3g Dietary Fiber; 83mg Cholesterol; 1009mg Sodium.
Effort (Easy, Average, Difficult):
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