Very good soup--you can make half but you will want leftovers! Serve with crusty bread or over baked potatoes.
In your soup pot, saute onion and garlic in the 2 T butter. Remove the veggies and set aside.
In the same pot, melt the 1/2 c butter, then add flour, and cook, whisking constantly, over medium heat for 5 minutes. (In other words, make a roux).
Stirring or whisking constantly, slowly add the half & half.
Add the chicken broth and mix well.
Bring it all to a boil, then simmer for 5 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20 minutes.
Add salt and pepper to taste.
At this point, you can puree the soup, or mash it a bit with a handheld potato masher, or leave it as-is.
Return to heat and add cheese till melted.
Add cayenne.
Serve, and let people add Tabasco if they like.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1632g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 1550 | ||
Calories from Fat: 1188 (77%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 132g | 176 % | |
Saturated Fat 81.8g | 409 % | |
Monounsaturated Fat 37.2g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 411.1mg | 126 % | |
Sodium 3350.6mg | 116 % | |
Potassium 1616.6mg | 43 % | |
Total Carbohydrate 52.3g | 15 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 49.8g | ||
Protein 45.6g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1550
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.