Cheddar Broccoli Soup Recipe
Ingredients
| Broccoli | 2 Pound, chopped | |
| Butter | 2 Tablespoon | |
| Onions | 1⁄2 Cup (8 tbs), chopped | |
| Green pepper | 1⁄4 Cup (4 tbs), chopped | |
| Bay leaf | 1 | |
| Fresh parsley | 2 Tablespoon, chopped | |
| Salt | 1⁄4 Teaspoon | |
| Thyme | 1 Teaspoon | |
| Black peppercorns | 6 | |
| Nutmeg | 1⁄8 Teaspoon | |
| Chicken broth | 2 Can (20 oz) | |
| All purpose flour | 4 Tablespoon | |
| Egg yolks | 3 , beaten | |
| Whipping cream | 1 Cup (16 tbs) | |
| Sharp cheddar cheese | 1 Cup (16 tbs), shredded |
Nutrition Facts
Serving size: Complete recipe
Calories 2419 Calories from Fat 1499
% Daily Value*
Total Fat 169 g259.4%
Saturated Fat 104.1 g520.3%
Trans Fat 0 g
Cholesterol 1103.5 mg367.8%
Sodium 3223.7 mg134.3%
Total Carbohydrates 139 g46.3%
Dietary Fiber 29.2 g117%
Sugars 37 g
Protein 80 g160.5%
Vitamin A 229.2% Vitamin C 1485.3%
Calcium 177.2% Iron 83.9%
*Based on a 2000 Calorie diet
Directions
Cover.
Microwave at high (10) 8 to 10 minutes, until broccoli is tender; stir after 4 minutes.
Remove bay leaf.
Spoon mixture into blender.
Add 1 can chicken broth.
Blend for 1 minute on low speed.
Blend flour and remaining broth in 3-quart casserole.
Stir well using a wire whisk.
Add broccoli mixture; stir to blend.
Microwave at high (10) 10 to 12 minutes; stir after 5 minutes.
In 1 quart casserole, blend eggs and cream.
Gradually add egg mixture to soup, stirring constantly.
Add cheese.
Microwave at high (10) 4 minutes, until cheese is completely melted, stirring after 2 minutes.
Chef
