Try this Cheddar and Broccoli soup recipe, or contribute your own.
Suggest a better description-in a large pot, cook the butter, onions and garlic on medium - low heat until they've reached a tender consistency.
-Add the half and half and chicken stock gradually, and stir.
-Mix the corn start with just enough water to create a thick liquid and mix until no lumps remain.added to the soup mixture, along with the nutmeg and bay leaves. continue to cook on medium - low until thickened.
-Add the carrots and broccoli to the soup and let the mixture simmer until the vegetables are very tender. Stir occasionally as it cooks.
-remove the bay leaves and stir in the cheese until melted and well-combined. Season with salt and pepper if desired and serve warm!
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Serving Size: 1 Serving (410g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 354 | ||
Calories from Fat: 201 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.3g | 30 % | |
Saturated Fat 13.1g | 65 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 67.6mg | 21 % | |
Sodium 556.5mg | 19 % | |
Potassium 701.7mg | 18 % | |
Total Carbohydrate 21.7g | 6 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 18.3g | ||
Protein 18.8g | 27 % | |
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: 354
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