Melt butter in a large saucepan over med high heat. Add onions and carrots and saute until onions are soft. Sprinkle flour over onions and cook for about 4 minutes. Add chicken broth and bring to a boil. Reduce to a simmer and simmer for 15 minutes. Add broccoli, worcestershire, salt and pepper and simmer for an additional 10 minutes or until broccoli is cooked. Process with immersion blender until most if the broccoli has been broken down. Remove from heat and add cheese. Stir until cheese has melted. If soup is too thick add additional milk until soup reaches desired consistancy. Grate in nutmeg and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (189g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 98 (55%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||14 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 33.1mg||10 %|
|Sodium 452.7mg||16 %|
|Potassium 267mg||7 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 9.2g|
|Protein 9.3g||13 %|
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: 177
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!