Cheese Soup Recipe
Ingredients
| White stock | 1 Cup (16 tbs) | |
| Potatoes | 100 Gram | |
| Carrots | 100 Gram | |
| French beans | 100 Gram | |
| Butter | 1 Tablespoon | |
| Grated cheese | 5 Ounce | |
| Cream | 4 Ounce | |
| Plain flour | 2 Tablespoon | |
| Chopped parsley | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 1752 Calories from Fat 549
% Daily Value*
Total Fat 62 g94.8%
Saturated Fat 37.1 g185.7%
Trans Fat 0 g
Cholesterol 167.4 mg55.8%
Sodium 3249.5 mg135.4%
Total Carbohydrates 211 g70.3%
Dietary Fiber 31.4 g125.8%
Sugars 47 g
Protein 88 g176.2%
Vitamin A 383.9% Vitamin C 84%
Calcium 207.8% Iron 37.9%
*Based on a 2000 Calorie diet
Directions
Heat the butter in a vessel and fry the flour for a little time.
Add the vegetables and fry again for a few minutes.
Add the white stock and boil until the vegetables are cooked.
Add the cream, salt, pepper, parsley and half of the cheese. Sprinkle the balance cheese on top. Serve hot.
Chef
