Directions:
- Saute onion in butter. When onions are golden, stir in garlic and cook for 3 more minutes. Set aside.
- In another pan melt the 1/2 cup of butter and stir the butter and flour (make a roux) using a whisk over med. heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes.
- Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 minutes. Add salt and pepper.
- Pour in batches into osterizer (blender) and puree.
- Return to pot and add the grated cheese and stir till well blended.
- Put on low heat and stir the nutmeg.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 635.58 Kcal (2661 kJ) | ||
| Calories from fat | 435.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.34g | 74% | |
|---|---|---|---|
| Cholesterol | 134.47mg | 45% | |
| Sodium | 741.82mg | 31% | |
| Potassium | 794.59mg | 17% | |
| Total Carbs | 37g | 12% | |
| Sugars | 7.31g | 29% | |
| Dietary Fiber | 5.15g | 21% | |
| Protein | 18.86g | 38% | |
| Vitamin C | 72.7mg | 121% | |
| Vitamin A | 1mg | 33% | |
| Iron | 1.6mg | 9% | |
| Calcium | 398.3mg | 40% | |
| Amount Per 100 g | |||
| Calories | 119.08 Kcal (499 kJ) | ||
| Calories from fat | 81.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.06g | 74% | |
|---|---|---|---|
| Cholesterol | 25.19mg | 45% | |
| Sodium | 138.98mg | 31% | |
| Potassium | 148.87mg | 17% | |
| Total Carbs | 6.93g | 12% | |
| Sugars | 1.37g | 29% | |
| Dietary Fiber | 0.97g | 21% | |
| Protein | 3.53g | 38% | |
| Vitamin C | 13.6mg | 121% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 0.3mg | 9% | |
| Calcium | 74.6mg | 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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