Try this Green and Gold Cheese Soup recipe, or contribute your own.
Suggest a better descriptionMelt 6 tablespoons butter in large pot or Dutch oven. Stir in 6 tablespoons flour. Cook over medium heat, stirring constantly, to make blond (light brown) roux. This will take about 5 minutes. Gradually stir in milk. Add cheese and remove from heat; cover to keep warm. In another pot over medium heat, melt butter. Add celery, green pepper, onion and carrots. Saute until soft. Add 2 cups chicken stock. Blend cheese mixture into stock mixture, gradually at first. Season with salt and hot pepper sauce to taste. Do not boil. Garnish each serving with whole green onion and minced parsley, if desired. Makes 6 to 8 servings. Recipe by: Milwaukee Journal Sentinel Posted to MC-Recipe Digest V1 #1006 by Dianne Larson Ward
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Serving Size: 1 Serving (1408g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 750 | ||
Calories from Fat: 182 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.3g | 27 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 53.2mg | 16 % | |
Sodium 1693.3mg | 58 % | |
Potassium 1773mg | 47 % | |
Total Carbohydrate 100.2g | 29 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 95.5g | ||
Protein 39.3g | 56 % | |
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: 750
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