Photo: Cala
Gruyère & vegetable soup
14 ingredients
Serves 4
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Roz Denny creates a delicously rich, wintry and cheesy soup - serve with a hunk of crusty bread
Estimated Nutrition (whole recipe, rough)
1313
Calories
64g
Protein
39g
Fat
180g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium leek
- 1 medium carrot , peeled
- 1 small potato weighing about 175g/6oz, peeled
- 1 stick of celery or half a small bulb of fennel
- 1 medium onion
- 50g butter
- 2 tbsp olive oil
- 4 sprigs of thyme stripped of their leaves or 2 pinches of dried thyme
- 2 tbsp plain flour
- 700ml vegetable stock or chicken stock (using a cube)
- 300ml milk
- 1 small head broccoli , trimmed into small florets, stalk discarded
- small handful of flat-leaf parsley leaves, roughly chopped
- 140g Gruyère , coarsely grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes