- 18
Ingredients
- 3 Tbs butter, melted
- 1 1/2 medium onion, chopped
- 3/4 cup melted butter
- 3/4 cup flour
- 6 cups half-and-half
- 6 cups chicken stock or bouillon
- 1 1/2 lb fresh broccoli
- 3 cups carrots, julienned
- salt and pepper to taste
- 3/4 tsp nutmeg
- 24 oz grated sharp cheddar
Preparation
Step 1
1. Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
2. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
Servings: 18
Nutrition Facts
Serving size: 1/18 of a recipe (7.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.
Amount Per Serving
Calories 311.61
Calories From Fat (74%) 230.12
% Daily Value
Total Fat 26.04g 40%
Saturated Fat 14.65g 73%
Cholesterol 68.88mg 23%
Sodium 343.08mg 14%
Potassium 324.21mg 9%
Total Carbohydrates 13.45g 4%
Fiber 1.31g 5%
Sugar 1.82g
Protein 7.67g 15%