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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Finely chop carrots, celery and scallions. Put them in the cup of water and simmer for 5 minutes. Reserve the vegetable and liquid for later. | 2. Finely chop the small onion. | 3. In a large pan, melt the butter and saute the onion until wilted. | 4. Blend in flour, cook for a few minutes, then slowly add the chicken broth, whisking mixture constantly. Stir until thickened slightly. | 5. Add the milk and vegetable mixture and bring to a boil. | 6. Add the salt and pepper, dry mustard and cayenne pepper. | 7. Grate the cheddar cheese and add the cheese to the mixture. | 8. Stir until the cheese is melted and the soup is well blended. | 9. Do not boil the soup after the cheese is added. You risk having the cheese separate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup		0.0	0.0	0.0	0.0
carrot	3	tablespoons		9.84	2.2992	0.2232	0.0576
celery	3	tablespoons		3.6	0.6682	0.1552	0.0382
scallion	3	tablespoons		5.76	1.3212	0.3294	0.0342
milk	2	cups		297.68	23.3264	15.372	15.9576
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
butter	4	tablespoons		342.0	15.714	10.686	28.8
onion	1			28.0	6.537999999999999	0.77	0.07
flour	6	tablespoons		216.855	47.477	3.5254	0.8414
sharp cheddar cheese	8	ounces		929.8634	4.8308	54.998000000000005	76.7024
mustard	1	teaspoon		0.315	0.0545	0.0334	0.0049
salt pepper				-	-	-	-
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777

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