Directions:
- In a saucepan, bring the carrots, celery, green onions and water to a boil; reduce heat. Simmer until crisp-tender; drain. Cool slightly. Place in a blender; cover and process until smooth.
- In a large saucepan, saute onion in butter. Add flour; stir until blended. Gradually add milk and broth; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly; reduce heat. Add cheese sauce, cayenne and pureed vegetables. Stir until cheese is melted. Yield: 8-10 servings (2-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.62 Kcal (1393 kJ) | ||
| Calories from fat | 110.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.3g | 19% | |
|---|---|---|---|
| Cholesterol | 34.1mg | 11% | |
| Sodium | 426.59mg | 18% | |
| Potassium | 311.69mg | 7% | |
| Total Carbs | 44.95g | 15% | |
| Sugars | 7.42g | 30% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 7.3g | 15% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 0.2mg | 7% | |
| Calcium | 174.6mg | 17% | |
| Amount Per 100 g | |||
| Calories | 99.28 Kcal (416 kJ) | ||
| Calories from fat | 33.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 19% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 11% | |
| Sodium | 127.33mg | 18% | |
| Potassium | 93.04mg | 7% | |
| Total Carbs | 13.42g | 15% | |
| Sugars | 2.21g | 30% | |
| Dietary Fiber | 0.17g | 2% | |
| Protein | 2.18g | 15% | |
| Vitamin C | 2.4mg | 13% | |
| Vitamin A | 0.1mg | 7% | |
| Calcium | 52.1mg | 17% | |
* 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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