Wednesday, March 23 2011
ingredients
- 2 medium red potatoes, chopped
- 1 14-oz. can reduced-sodium chicken broth
- 3 cups small broccoli florets
- 2 cups milk
- 3 Tbsp. all-purpose flour
- 2 cups smoked Gouda cheese, shredded (8 oz.)
- 2 cups winter greens (such as curly endive, chicory, romaine, escarole, or spinach)
- Additional Gouda cheese, shredded (optional)
directions
1. In large saucepan combine potatoes and broth. Bring to boiling; reduce heat. Simmer, covered, 8 minutes. Mash slightly. Add broccoli and milk; bring just to simmering.
2. In medium bowl toss flour with cheese; gradually add to soup, stirring cheese until melted. Season to taste with black pepper. Divide among shallow serving bowls. Top with greens and additonal cheese. Serves 4.
nutrition facts
- Calories365,
- Total Fat (g)18,
- Saturated Fat (g)11,
- Monounsaturated Fat (g)5,
- Polyunsaturated Fat (g)1,
- Cholesterol (mg)74,
- Sodium (mg)782,
- Carbohydrate (g)28,
- Total Sugar (g)10,
- Fiber (g)4,
- Protein (g)23,
- Vitamin C (DV%)125,
- Calcium (DV%)59,
- Iron (DV%)9,
- Percent Daily Values are based on a 2,000 calorie diet
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