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 stock whisking all the time. Simmer for 20 minutes.
- Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 530.91 Kcal (2223 kJ) | ||
| Calories from fat | 365.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.56g | 62% | |
|---|---|---|---|
| Cholesterol | 115.42mg | 38% | |
| Sodium | 645.96mg | 27% | |
| Potassium | 607.98mg | 13% | |
| Total Carbs | 28.56g | 10% | |
| Sugars | 5.72g | 23% | |
| Dietary Fiber | 4g | 16% | |
| Protein | 17.56g | 35% | |
| Vitamin C | 54.5mg | 91% | |
| Vitamin A | 1.1mg | 35% | |
| Iron | 1.2mg | 6% | |
| Calcium | 395.4mg | 40% | |
| Amount Per 100 g | |||
| Calories | 122.67 Kcal (514 kJ) | ||
| Calories from fat | 84.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.37g | 62% | |
|---|---|---|---|
| Cholesterol | 26.67mg | 38% | |
| Sodium | 149.25mg | 27% | |
| Potassium | 140.48mg | 13% | |
| Total Carbs | 6.6g | 10% | |
| Sugars | 1.32g | 23% | |
| Dietary Fiber | 0.92g | 16% | |
| Protein | 4.06g | 35% | |
| Vitamin C | 12.6mg | 91% | |
| Vitamin A | 0.2mg | 35% | |
| Iron | 0.3mg | 6% | |
| Calcium | 91.4mg | 40% | |
* 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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