Directions:
- Heat butter in soup pot over moderate heat and sauté chopped vegetables 5 minutes.
- Stir in flour and cook stirring frequently for 2 minutes.
- Whisk in the chicken stock and half-and-half and bring to a boil.
- Reduce heat and simmer 3 minutes then remove from heat.
- Stir in sherry, salt, pepper and cayenne.
- Add cheese a little at a time whisking constantly until cheese has melted.
- Serve immediately garnished with chopped chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 710.29 Kcal (2974 kJ) | ||
| Calories from fat | 477.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.1g | 82% | |
|---|---|---|---|
| Cholesterol | 162.37mg | 54% | |
| Sodium | 996.96mg | 42% | |
| Potassium | 630.13mg | 13% | |
| Total Carbs | 25.22g | 8% | |
| Sugars | 8.54g | 34% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 32.16g | 64% | |
| Vitamin C | 6.6mg | 11% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.2mg | 7% | |
| Calcium | 774.5mg | 77% | |
| Amount Per 100 g | |||
| Calories | 146.82 Kcal (615 kJ) | ||
| Calories from fat | 98.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.98g | 82% | |
|---|---|---|---|
| Cholesterol | 33.56mg | 54% | |
| Sodium | 206.08mg | 42% | |
| Potassium | 130.25mg | 13% | |
| Total Carbs | 5.21g | 8% | |
| Sugars | 1.76g | 34% | |
| Dietary Fiber | 0.44g | 9% | |
| Protein | 6.65g | 64% | |
| Vitamin C | 1.4mg | 11% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.3mg | 7% | |
| Calcium | 160.1mg | 77% | |
* 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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