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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, melt the butter over medium heat; cook the onion, carrot and garlic for 5 minutes. | 2. Stir in the stock and bring to a boil; add the broccoli. | 3. Reduce the heat and simmer, covered, until the broccoli is tender, 15 to 20 minutes. | 4. In a blender or food processor, puree the soup in batches and transfer to a glass bowl. | 5. Stir in the cream; season with salt and pepper to taste. | 6. Cover and refrigerate for at least 4 hours or until chilled. | 7. Sprinkle with parsley just before serving. | 8. If you prefer hot soup, serve when ready with a sprinkling of chopped parsley on each serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
onion	1		sliced	64.0	14.944	1.76	0.16
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
chicken stock	4	cups		345.6	33.888000000000005	24.191999999999997	11.52
broccoli	1		chopped	30.94	6.0424	2.5662	0.3367
cream	1	cup		792.0	15.96	8.712	83.23200000000001
salt pepper				-	-	-	-
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.