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    Broccoli Cheddar Soup

    Soup
    ​

    4 servings

    porsjoner

    10 minutes

    aktiv tid

    30 minutes

    total tid
    Start matlaging

    Ingredienser

    4 tablespoons butter (½ stick)

    ½ medium onion (chopped)

    2-3 cloves garlic (minced)

    4 tablespoon AP flour

    2 cups low sodium chicken or vegetable stock

    1 tsp kosher salt

    ½ tsp black pepper

    ¼ tsp paprika (or ground nutmeg, optional)

    3 cups broccoli florets (or 1 large head, cut into small pieces)

    1 large carrot (grated, julienned or finely chopped)

    2 cups half & half (or milk or light or heavy cream)

    8 oz block grated cheddar cheese (or 2 cups (mild, medium, or sharp ))

    Fremgangsmåte

    Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.

    Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.

    Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.

    Serve with toasted crusty bread or in a bread bowl if desired.

    Notater

    To double:

    - get the large 32 fl oz of heavy whipping cream

    - 2 bags of frozen broccoli

    - 1 full onion

    Næringsinnhold

    Porsjonsstørrelse

    1 bowl (1/4th recipe)

    Kalorier

    570 kcal

    Totalt fett

    45 g

    Mettet fett

    28 g

    Umettet fett

    -

    Transfett

    -

    Kolesterol

    134 mg

    Natrium

    1225 mg

    Totalt karbohydrater

    22 g

    Kostfiber

    3 g

    Totalt sukker

    4 g

    Protein

    21 g

    4 servings

    porsjoner

    10 minutes

    aktiv tid

    30 minutes

    total tid
    Start matlaging

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    Ingredienser

    4 tablespoons butter (½ stick)

    ½ medium onion (chopped)

    2-3 cloves garlic (minced)

    4 tablespoon AP flour

    2 cups low sodium chicken or vegetable stock

    1 tsp kosher salt

    ½ tsp black pepper

    ¼ tsp paprika (or ground nutmeg, optional)

    3 cups broccoli florets (or 1 large head, cut into small pieces)

    1 large carrot (grated, julienned or finely chopped)

    2 cups half & half (or milk or light or heavy cream)

    8 oz block grated cheddar cheese (or 2 cups (mild, medium, or sharp ))

    Fremgangsmåte

    1

    Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.

    2

    Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.

    3

    Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.

    4

    Serve with toasted crusty bread or in a bread bowl if desired.