Directions:
- Saute onion in butter. Set aside.
- Cook melted butter and flour using a whisk over medium heat for about 4 minutes. Be sure to stir frequently.
- Slowly add the half-and-half, continue stirring.
- Add the chicken stock whisking all the time.
- Simmer for 20 minutes.
- Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20 minutes.
- Add salt and pepper.
- By now the soup should be thickened.
- Pour in batches into blender and puree.
- Return the puree to the pot and place over low heat, add the grated cheese; stir until well blended.
- Stir in the nutmeg.
- Serve!!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 753.45 Kcal (3155 kJ) | ||
| Calories from fat | 541.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.13g | 93% | |
|---|---|---|---|
| Cholesterol | 182.61mg | 61% | |
| Sodium | 1441.74mg | 60% | |
| Potassium | 549.03mg | 12% | |
| Total Carbs | 28g | 9% | |
| Sugars | 5.16g | 21% | |
| Dietary Fiber | 4g | 16% | |
| Protein | 27.77g | 56% | |
| Vitamin C | 35.8mg | 60% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 1.2mg | 6% | |
| Calcium | 511.9mg | 51% | |
| Amount Per 100 g | |||
| Calories | 163.39 Kcal (684 kJ) | ||
| Calories from fat | 117.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.04g | 93% | |
|---|---|---|---|
| Cholesterol | 39.6mg | 61% | |
| Sodium | 312.64mg | 60% | |
| Potassium | 119.06mg | 12% | |
| Total Carbs | 6.07g | 9% | |
| Sugars | 1.12g | 21% | |
| Dietary Fiber | 0.87g | 16% | |
| Protein | 6.02g | 56% | |
| Vitamin C | 7.8mg | 60% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 0.3mg | 6% | |
| Calcium | 111mg | 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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