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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (623g) Recipe makes 4 servings |
||
| Calories 692 | ||
| Calories from Fat 448 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 49.8g | 76% | |
| Saturated Fat 30.4g | 151% | |
| Monounsaturated Fat 13.9g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 146mg | 48% | |
| Sodium 800mg | 33% | |
| Potassium 1212mg | 34% | |
| Total Carbohydrate 38.7g | 12% | |
| Dietary Fiber 9.7g | 38% | |
| Sugars 7.9g | ||
| Protein 28.2g | 56% | |
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Ingredients
- 1 tablespoon melted butter
- 1/2 medium chopped onion
- 1/4 cup melted butter
- 1/4 cup flour
- 2 cups half-and-half cream
- 2 cups chicken stock
- 1/2 lb fresh broccoli
- 1 cup carrot, julienned
- 1/4 teaspoon nutmeg
- 8 ounces grated sharp cheddar cheese
- salt and pepper
Directions
1
Sauté onion in butter. Set aside.2
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.3
Add the chicken stock. Simmer for 20 minutes.4
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.5
Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.
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Featured Reviews for This Recipe
From: Kat Frass
On Jul 2, 2008
Fantastic soup! Was very easy to make and tasted absolutely delicious. My hubby and I made ooh and aah sounds with every bite! LOL. This is definitely a repeat recipe in my home! Thanks for sharing it.
From: Sunshine Forever
On Jun 15, 2008
Chefnini this soup is terrific. I did puree it in my blender before adding the cheese and it was perfect. Mine was not too thick as some reviews stated. Thanks for a great recipe.
From: Kit^..^ty Of Canada
On Jan 18, 2006
A restaurant quality recipe worth more then 5*'s. Family loved it!!!!!!!!!!! I would like to mention that I have a picky 17yr old DD. She loved it. I made my chicken stock in the crockpot overnight. Easy Peasy! Followed the recipe with 3 changes only had 1/2 the cheese in house. A very very sharp cheddar. No problem with picky eater. Left out the nutmeg. Again concerned about picky eater. Used frozen carrots as in house. I pureed, as picky will not like the veg. Plus I do like the soup thick. Served with fresh baked bread. I wish I had doubled the recipe as everyone wanted more & this makes 5 cups. Family was hoping this would be served again later in the week. Not a chance. The last is hidden at the back of the frig for me. I will be making this recipe in the next 2 days again. As I still have some chicken stock left. Thank you very much Chefnini for finding & posting this recipe at the members request. I do think this recipe belongs in the top 40 for soups!!!!!!
From: TheNovakFamily
On May 25, 2006
Very good. I made it just like the recipe stated and pureed it. Very good, but very filling! OH and for people leaving out the nutmeg, I don't really like extra flavorful things and wouldnt have even noticed that the nutmeg was there, so go ahead and add it, I am sure it gives it a little flavor! This is definately a keeper!
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