Try this Zucchini Roquefort Soup (Wash) recipe, or contribute your own.
Suggest a better descriptionIn heavy bottomed pot, saute zucchini and onion on medium heat for 20 minutes, stirring frequently. Sift flour over the mixture and stir well. Continue to cook until well mixed and thick. Add milk. Heat gently on medium heat until hot, but not boiling. Add the cheese and mix thoroughly. Continue to heat until it begins to thicken. Adjust seasoning with salt and pepper. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (539g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 527 | ||
Calories from Fat: 192 (36%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 21.3g | 28 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 29.3mg | 9 % | |
Sodium 310.8mg | 11 % | |
Potassium 762.7mg | 20 % | |
Total Carbohydrate 65.2g | 19 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 62g | ||
Protein 18.4g | 26 % | |
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: 527
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!
What would you serve with this? Link in another recipe.