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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a Dutch oven over medium heat, heat butter (or chicken fat) until melted, then add onion and leek. Sweat until tender, stirring often, then sprinkle in flour and stir well to incorporate. Cook for 3-4 minutes to eliminate the raw-flour taste, then whisk in broth and wine until smooth. Add carrots, then bring to a boil and simmer 15-20 minutes, until soup thickens. | 2. Off-heat, add cheese, Worcestershire, cayenne, and salt. Stir until cheese is melted and soup is smooth. Stir in cream and cook until just heated through. Do not let it boil, which could break the soup. Garnish with chives and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	cup	rendered	342.0	15.714	10.686	28.8
onion	1		chopped	64.0	14.944	1.76	0.16
leek	1/2	cup	chopped	27.145	6.2968	0.6675	0.1335
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
chicken broth	3 1/2	cups		273.42	6.615	38.9844	9.1728
white wine	1	cup		-	-	-	-
carrot	2		peeled cut	104.96	24.5248	2.3808	0.6144
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
sharp cheddar cheese	2	cups	grated	-	-	-	-
cayenne pepper				-	-	-	-
salt				-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
chive			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.