This soup serves 6 and can be easily doubled. It is unbelievably delicious!!
Saute onion in butter. When onions are golden, stir in garlic and cook for 3 more minutes. Set aside.
In another pan melt the 1/2 cup of butter and stir the butter and flour (make a roux) using a whisk over med. heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 minutes. Add salt and pepper.
Pour in batches into osterizer (blender) and puree.
Return to pot and add the grated cheese and stir till well blended.
Put on low heat and stir the nutmeg.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1660g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2006 | ||
Calories from Fat: 1493 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 165.9g | 221 % | |
Saturated Fat 102.1g | 510 % | |
Monounsaturated Fat 47.9g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 518mg | 159 % | |
Sodium 1357.9mg | 47 % | |
Potassium 2249.9mg | 59 % | |
Total Carbohydrate 84.1g | 25 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 80.6g | ||
Protein 53.9g | 77 % | |
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: 2006
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