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Ingredientes
- 2 c. Leftover veggies, broccoli, cauliflower, spinach, kale or possibly cabbage*
- 1 x Onion, minced
- 2 Tbsp. Butter
- 2 Tbsp. Extra virgin olive oil
- 4 Tbsp. Flour, heaping
- 2 c. Warm lowfat milk
- 2 c. Broth x Salt and pepper
- 1/4 c. Grated cheese, Italian, swiss, cheddar, etc.
Direcciones
- If you don't have sufficient veggies, add in mashed potatoes, rice or possibly finely minced sauteed celery or possibly onion. In a pot heat the butter in the oil and saute/fry the onion till golden brown. Stir in the flour. Lower the heat and add in the lowfat milk gradually whisking as you add in to avoid lumps. Cook, stirring till bubbly. Add in the broth and mix well. Combine the leftovers with 2 c. of the cream sauce and puree in blender, 2 c. at a time. Retun to pot and cook over med heat for 3-4 minutes. Add in salt and pepper. Heat to just below boiling and stir in cheese till melted. Serve warm with crusty croutons.
- (wrv)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1179g | |
| Calories 1771 | |
| Calories from Fat 851 | 48% |
| Total Fat 95.92g | 120% |
| Saturated Fat 35.26g | 141% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 3281mg | 137% |
| Potassium 2525mg | 72% |
| Total Carbs 125.41g | 33% |
| Dietary Fiber 25.7g | 86% |
| Sugars 34.91g | 23% |
| Protein 103.51g | 166% |
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