Freely adapted from a recipe by Alton Brown on the Food Network web site.
Melt butter in a large heavy-bottomed soup pot or dutch oven over medium heat. Add onion, carrot, celery, and salt. Sweat for 5-10 minutes. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2-3 minutes.
Gradually add the chicken stock and bring to a boil, stirring constantly. Reduce heat to low and add garlic, red pepper flakes and black pepper. Cover and simmer 30 minutes or until vegetables are soft.
Turn off the heat and puree with an immersion (stick) blender until the vegetables have been completely pulverized.
After the soup has been pureed, add the cream and warm the soup slightly if necessary. Add the cheese, a little at a time, stirring each addition until melted. Add the Worcestershire sauce, check for seasoning, and serve.
If you do not have a stick blender (you should!), let the soup cool slightly, puree it in batches in a blender, and return it to the heat. Be careful with hot liquids in a blender!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1571g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1850 | ||
Calories from Fat: 1275 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 141.7g | 189 % | |
Saturated Fat 88.4g | 442 % | |
Monounsaturated Fat 39.1g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 440.9mg | 136 % | |
Sodium 5885.9mg | 203 % | |
Potassium 1382.9mg | 36 % | |
Total Carbohydrate 64g | 19 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 56.4g | ||
Protein 84g | 120 % | |
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: 1850
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