from webhealth recipe
| 1 | cups broccoli |
| 1/4 | cups celery |
| 1/4 | onion |
| 1 | cup chicken broth |
| 2 | cups milk |
| 2 | tbs cornstarch |
| 1/4 | salt |
| 1/4 | cup grated cheese |
- Place vegetables and broth in saucepan.
- Bring to boil, reduce heat, cover, and cook until vegetables are tender (about 8 minutes).
- Mix milk, cornstarch, salt, pepper, and thyme; add to cooked vegetables.
- Cook, stirring constantly, until soup is lightly thickened and mixture just begins to boil.
- Remove from heat.
- Add cheese and stir until melted.
Vegetables, Breakfast, Brunch, First Course, Side Dish, Soup, American, Christmas, Easter, Fourth of July, Boil, Vegetarian
| Nutrition Facts | ||||||
Serving Size 229.5g |
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Amount Per Serving |
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Calories 126 Calories from Fat
46 |
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% Daily Value* |
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Total Fat
5.1g 8%
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Saturated Fat
2.7g 13%
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|
Trans Fat
0.0g |
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Cholesterol
17mg 6%
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Sodium
316mg 13%
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Total Carbohydrates
12.0g 4%
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Dietary Fiber
0.8g 3%
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Sugars
7.0g |
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Protein
7.7g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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