Saute onions, celery, and margarine until tender
Blend in flour making a roux. Then add chicken broth and milk. Bring to a boil over medium heat
Stir often, boil 1 minute. Add brie. Stir until melted (skins won't melt).
Pour into food processor. Process until smooth. Add apple.
Store in refrigerator 4 or more hours or overnight.
When ready to serve, reheat over med-low heat.
Dinner Club 2001 Dec
Per Serving (excluding unknown items): 498 Calories; 38g Fat (68.5% calories from fat); 22g Protein; 18g Carbohydrate; 2g Dietary Fiber; 97mg Cholesterol; 714mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Non-Fat Milk; 5 1/2 Fat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (220g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 320 (68%)|
|Amt Per Serving||% DV|
|Total Fat 35.6g||47 %|
|Saturated Fat 17.5g||87 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 86.9mg||27 %|
|Sodium 688.9mg||24 %|
|Potassium 301.2mg||8 %|
|Total Carbohydrate 18.7g||5 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 16.5g|
|Protein 19.9g||28 %|
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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: 470
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