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Name: Broccoli Cheese Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 tablespoon butter melted; 1/2 medium onion chopped; 1/4 cup melted butter; 1/4 cup flour; 2 cups half and half; 2 cups chicken stock; 1/2 pound fresh broccoli; 1 cup carrots chopped; Salt and pepper to taste; 1/4 teaspoon nutmeg; 8 ounces grated sharp chedder

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INGREDIENTS

1 tablespoon butter ; melted
1/2 medium onion ; chopped
1/4 cup melted butter
1/4 cup flour
2 cups half and half
2 cups chicken stock
1/2 pound fresh broccoli
1 cup carrots ; chopped
Salt and pepper ; to taste
1/4 teaspoon nutmeg
8 ounces grated sharp chedder

INSTRUCTIONS

1) Saute onion in butter. Set aside.

2) 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.

3) 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.

4) Pour in batches into blender and puree.

5) Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

NOTES

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Nutrition

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Serving Size: 1 (696g)
Recipe Makes: 4 Servings

Calories: 903
Calories from Fat: 720 (80%)

Amt Per Serving		% DV

	Total Fat 80g	107 %
	Saturated Fat 49.2g	246 %
	Monounsaturated Fat 22.1g
	Polyunsanturated Fat 3.4g
Cholesterol 226.5mg		70 %
Sodium 848.4mg		29 %
Potassium 859.5mg		23 %
Total Carbohydrate 35.1g		10 %
	Dietary Fiber 2.4g	9 %
	Sugars, other 32.7g
Protein 15.6g		22 %
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.

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Calories per serving: 903

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