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Broccoli Cheddar Soup

Course Appetizer, Lunch, Soup
Cuisine North American
Keyword Broccoli, Old Cheddar

Ingredients

  • 2 TBSP butter 0 CHO
  • 1½ cups (200 gr) onion chopped 16.6 CHO
  • 1 large head (250 gr) broccoli 10 CHO
  • 2 TBSP (24 gr) white rice 19.2 CHO
  • 4 cups chicken stock 0 CHO
  • ¾ tsp. salt 0 CHO
  • ¼ tsp. pepper 0 CHO
  • ½ cup (125 ml) heavy cream 0 CHO
  • 2 cups (150 gr) Old Cheddar grated and divided 0 CHO

TOTAL CHO 45.8 CHO

  • TOTAL WEIGHT 1220 GRAMS
  • 45.8 CHO DIVIDED BY 1220 GRAMS = .037 CHO/GRAM
  • 1 TBSP = 14 GRAMS (.037 CHO x 14 GRAMS) .518 CHO/TBSP
  • ¼ CUP = 4 TBSP (.518 CHO x 4) 2.07 CHO/1/4 CUP
  • ¼ CUP = 56 GRAMS

Instructions

  1. Melt butter in medium saucepan and add chopped onion, broccoli and rice. Cook until onion translucent and broccoli a brighter green color.
  2. Add chicken stock, salt and pepper. Almost cover pot with lid, bring to a boil. Reduce heat and let simmer for 30 minutes.
  3. Puree in a blender until smooth, about 30 seconds per batch.
  4. Return soup to saucepan and re heat. Add 1 cup grated cheese in small handfuls (4-5) and gently stir after each addition until the cheese melts.
  5. Add cream and warm through but do not boil. Adjust seasoning.
  6. Serve immediately and pass the remaining 1 cup grated cheese around to add to each cup or bowl. The soup can be made ahead and gently reheated to a simmer.