Serve this creamy broccoli soup, made with chicken broth, half-and-half and Dijon mustard, at lunchtime, as a first course or at suppertime.
What You Need
Original recipe yields 8 servings
5 cups chicken broth
2 pkg. (10 oz. each) frozen chopped broccoli
1/4 cup (1/2 stick) margarine or butter
1/4 cup flour
1/4 cup GREY POUPON Country Dijon Mustard
2 cups half-and-half
1/8 tsp. each: salt and pepper
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Let's Make It
Bring broth and broccoli to boil in large saucepan on high heat. Reduce heat to low; simmer 5 min. or until broccoli is tender. Add, in batches, to blender or food processor container; cover. Blend until smooth; set aside.
Melt margarine in same saucepan on medium-high heat; blend in flour. Cook 3 min., stirring constantly. Add broccoli mixture and mustard; mix well. Cook until mixture thickens and begins to boil, stirring occasionally. Add half-and-half, pepper and salt; stir until well blended. Cook until heated through, stirring occasionally.
Enjoy a cup of this creamy soup on a cold winter's day with a hearty slice of whole grain bread.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 serivngs, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.