Broccoli Cheddar Soup
Prep
20m
Cook
1h
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Broccoli Cheddar Soup
| 1 Tbs butter, melted |
| 1/2 medium onion, chopped |
| 1/4 cup butter, melted |
| 1/4 cup flour |
| 2 cups half & half cream |
| 2 cups chicken stock |
| 1/2 lb fresh broccoli, chopped into bite-sized pieces |
| 1 cup carrots, julienned or grated |
| 1/4 tsp nutmeg |
| 8 ounces sharp cheddar cheese, grated |
| salt & pepper to taste |
Broccoli Cheddar Soup Directions
- Put butter in a medium sized pan and add chopped onion.
- Saute' until translucent.
- Set aside.
- Place the remaining butter in a saucepan, and melt it.
- Add the flour and cook until the mixture reaches a gold brown color.
- Slowly add the half-and-half, whisking in to prevent lumps.
- Pour the chicken stock in a deep pot and add the broccoli, carrots, and sauteed onion.
- Simmer for 20 minute or until the broccoli and carrots are soft. Be sure to not let the vegetable boil.
- Take a potato masher and mash the vegetables. You can also take half of the vegetable and puree them in the blender.
- Add the half-and-half mixture and whisk into the vegetables and the stock, blending well.
- Slowly add the cheddar cheese, a bit at a time to avoid clumping..
Notes
Great is served in a soup bowl or with crusty bread.
Put the leftovers in the fridge in an airtight container.
Nutrition facts
Per Serving
| Kcal: | 394 kcal |
| Fibers (g): | 1.8g |
| Sodium (mg): | 621mg |
| Carbs: | 13.4g |
| Sugar (g): | 2.6g |
| Fat: | 32.4g |
| Saturated fat (g): | 20.3g |
| Cholesterol: | 97mg |
| Proteins: | 14g |
