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    You are in: Home / Recipes / Broccoli Cheddar Soup Recipe
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    Broccoli Cheddar Soup

    Average Rating:

    2 Total Reviews

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    • on December 27, 2008

      I thought this was very good. The curry powder adds a nice extra something to the flavor of the soup. I used cheddar cheese soup instead of broccoli cheese, but that's all I changed. Thanx for sharing this!

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    • on April 16, 2013

      This recipe is poorly put together. They left out when to add the curry, and bullion cubes. (add these once your water is boiling) Seeing as how most people who are online finding recipes are learning how to cook they won't know how long it takes to cook broccoli to "al dente" (which by the way al dente is a term for pasta and less commonly rice and beans). Cook the broccoli until it is firm but not hard. About 10-15 minutes and the term is 2 heads of broccoli. What is a slurry of 1/4 flower? Do you mean 1/4 teaspoon, 1/4 tablespoon, 1/4 cup, 1/4 pound or maybe you mean fill 1/4 of the pot with flower? (its a 1/4 cup by the way) Lets move onto cream. Seeing as how "fresh cream" only comes from a cow people should know they are looking for Heavy Whipping Cream. I went ahead and used half and half instead and it works fine. The soup tastes great but the directions are extremely poor. I hope people find this review useful is cooking this soup.

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    Nutritional Facts for Broccoli Cheddar Soup

    Serving Size: 1 (106 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 93.9
    Calories from Fat 54
    Total Fat 6.0 g
    Saturated Fat 3.0 g
    Cholesterol 15.2 mg
    Sodium 356.0 mg
    Total Carbohydrate 7.8 g
    Dietary Fiber 2.0 g
    Sugars 1.6 g
    Protein 3.4 g


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