Thu, May 24 2012

Kathy's Broccoli Cheese Soup

Creamy soup to warm you up on a chilly, dark fall evening.
Ingredients
1 Tbs. butter, melted 1/2 medium onion, chopped 1/4 C. flour 1/4 C. melted butter 2 C. Half & Half 2 C. chicken stock 1/2 lb. fresh broccoli 1 C. carrots, julienned 1/4 tsp. nutmeg Salt and pepper, to taste 8 oz. grated sharp cheddar
Nutrition Information
Serving Size 1 (623g) Recipe makes 4 servings Calories 692 Calories from Fat 448 (64%) Amount Per Serving %DV Total Fat 49.8g 76% Saturated Fat 30.4g 151% Monounsaturated Fat 13.9g Polyunsaturated Fat 2.4g Trans Fat 0.0g Cholesterol 146mg 48% Sodium 800mg 33% Potassium 1212mg 34% Total Carbohydrate 38.7g 12% Dietary Fiber 9.7g 38% Sugars 7.9g Protein 28.2g 56%
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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 & 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.

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