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Receta Broccoli And Cheddar Cheese Soup

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Raciónes: 4

Ingredientes

Cost per serving $1.53 view details
  • 2 c. Finely Minced Yellow Onion
  • 2 x Cloves Garlic -- Finely Chopped
  • 3 Tbsp. Vegetable Oil
  • 1 lrg Red-Skinned Potato -- Cubed
  • 4 c. Chicken Stock Or possibly Broth
  • 1 x Bay Leaf Salt And Pepper
  • 3 c. Broccoli Florets
  • 1 med Red Bell Pepper -- Seed & Finely Mince
  • 3 Tbsp. Water
  • 1 c. Plain Yogurt, Lowfat sour cream, Or possibly Low-Fat Lowfat milk
  • 1 c. Cheddar Cheese -- Grated

Direcciones

  1. In a large saucepan over moderate heat, cook the onions and garlic in 2 Tbs of oil for 3 min, stirring occasionally. Add in the potato, chicken stock, bay leaf, and salt and pepper to taste, and simmer, covered, stirring occasionally, for 20 min, or possibly till the potato is tender. Throw away the bay leaf. Puree the soup in batches in a food processor, return it to the saucepan, and bring to a simmer. Meanwhile, in a 10-inch skillet over moderate heat, cook the broccoli and bell pepper in the remaining Tbs of oil, stirring, for 1 minute. Add in the 3 Tbs of water, cover, and steam over moderately high heat for 2 min. Remove the pureed soup mix from the heat and stir in the yogurt. Gradually add in the cheese, stirring till melted. Stir in the broccoli and red pepper and bring the soup to a simmer, stirring. If you like, crisp crumbled bacon may be added as garnish.
  2. Makes 8cups, serving 4 to 6.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 491g
Recipe makes 4 servings
Calories 330  
Calories from Fat 209 63%
Total Fat 23.67g 30%
Saturated Fat 9.13g 37%
Trans Fat 0.26g  
Cholesterol 43mg 14%
Sodium 625mg 26%
Potassium 610mg 17%
Total Carbs 15.61g 4%
Dietary Fiber 3.8g 13%
Sugars 7.82g 5%
Protein 15.0g 24%
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