Ingredients:
- 2 carrots, peeled and cut into julienne strips
- cayenne pepper , to taste
- salt , to taste
Directions:
- In a Dutch oven over medium heat, heat butter (or chicken fat) until melted, then add onion and leek. Sweat until tender, stirring often, then sprinkle in flour and stir well to incorporate. Cook for 3-4 minutes to eliminate the raw-flour taste, then whisk in broth and wine until smooth. Add carrots, then bring to a boil and simmer 15-20 minutes, until soup thickens.
- Off-heat, add cheese, Worcestershire, cayenne, and salt. Stir until cheese is melted and soup is smooth. Stir in cream and cook until just heated through. Do not let it boil, which could break the soup. Garnish with chives and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 581.66 Kcal (2435 kJ) | ||
| Calories from fat | 347.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.63g | 59% | |
|---|---|---|---|
| Cholesterol | 111.39mg | 37% | |
| Sodium | 1578.85mg | 66% | |
| Potassium | 426.64mg | 9% | |
| Total Carbs | 30.56g | 10% | |
| Sugars | 3.8g | 15% | |
| Dietary Fiber | 3.76g | 15% | |
| Protein | 17.81g | 36% | |
| Vitamin C | 19.8mg | 33% | |
| Vitamin A | 1.6mg | 54% | |
| Iron | 1.5mg | 8% | |
| Calcium | 511.6mg | 51% | |
| Amount Per 100 g | |||
| Calories | 113.61 Kcal (476 kJ) | ||
| Calories from fat | 67.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.55g | 59% | |
|---|---|---|---|
| Cholesterol | 21.76mg | 37% | |
| Sodium | 308.38mg | 66% | |
| Potassium | 83.33mg | 9% | |
| Total Carbs | 5.97g | 10% | |
| Sugars | 0.74g | 15% | |
| Dietary Fiber | 0.73g | 15% | |
| Protein | 3.48g | 36% | |
| Vitamin C | 3.9mg | 33% | |
| Vitamin A | 0.3mg | 54% | |
| Iron | 0.3mg | 8% | |
| Calcium | 99.9mg | 51% | |
* 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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