Directions:
- Saute onion in butter. Set aside.
- Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken broth 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. The soup should be thickened by now.
- Pour in batches into osterizer (blender) and puree.
- Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg.
- This soup can be easily doubled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 327.82 Kcal (1373 kJ) | ||
| Calories from fat | 236.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.24g | 40% | |
|---|---|---|---|
| Cholesterol | 74.55mg | 25% | |
| Sodium | 600.87mg | 25% | |
| Potassium | 374.39mg | 8% | |
| Total Carbs | 15.54g | 5% | |
| Sugars | 2.06g | 8% | |
| Dietary Fiber | 2.58g | 10% | |
| Protein | 9.28g | 19% | |
| Vitamin C | 41.7mg | 69% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 0.8mg | 4% | |
| Calcium | 264.9mg | 26% | |
| Amount Per 100 g | |||
| Calories | 115.49 Kcal (484 kJ) | ||
| Calories from fat | 83.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.24g | 40% | |
|---|---|---|---|
| Cholesterol | 26.26mg | 25% | |
| Sodium | 211.67mg | 25% | |
| Potassium | 131.89mg | 8% | |
| Total Carbs | 5.48g | 5% | |
| Sugars | 0.73g | 8% | |
| Dietary Fiber | 0.91g | 10% | |
| Protein | 3.27g | 19% | |
| Vitamin C | 14.7mg | 69% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 0.3mg | 4% | |
| Calcium | 93.3mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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