Makes 10 servings
low carbs! 1.6 grams of sugar per serving/9.4 grams carbs per serving
You can reduce the fat by using half the butter in the roux...But it's really yummy with all the fat :) This soup also freezes well for single servings to take to work. Delicious and hearty!
Ingredients
| 1 | tsp butter |
| 1 | cup onion, minced |
| 1/4 | cup melted butter |
| 1/4 | cup white flour |
| 2 | cups half and half |
| 2 | cups low sodium chicken broth |
| 1/2 | lb fresh broccoli, chopped finely |
| 1 | cup fresh carrots, julienne |
| 1 | cup ham, cubed |
| 8 | oz low fat cheddar, shredded |
| 1 | tsp ground black pepper |
- Cook the onion and tsp butter until onion is caramelized or brown on the edges. add the butter and flour until incorporated. Then stir in the half and half to make the roux. Add the chicken stock and blend well with a whisk. Cook on low for 10 minutes.
- Then add the broccoli, carrots and ham and cook on low (covered) for 20-25 minutes. Return to med-high heat and stir in the shredded cheddar and pepper.
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