| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Soups, Vegetarian | 1 | Servings |
INGREDIENTS
| G GRANAROLI XBRG76A | ||
| 2 | c | Leftover veggies, broccoli |
| cauliflower spinach | ||
| kale | ||
| or cabbage* | ||
| 1 | Onion, chopped | |
| 2 | T | Butter |
| 2 | T | Olive oil |
| 4 | T | Flour, heaping |
| 2 | c | Hot milk |
| 2 | c | Broth |
| Salt and pepper | ||
| 1/4 | c | Grated cheese, Italian |
| swiss cheddar etc. |
INSTRUCTIONS
If you do not have enough veggies, add mashed potatoes, rice or finely chopped sauteed celery or onion. In a pot melt the butter in the oil and saute the onion until golden. Stir in the flour. Lower the heat and add the milk gradually whisking as you add to avoid lumps. Cook, stirring until bubbly. Add the broth and mix well. Combine the leftovers with 2 cups of the cream sauce and puree in blender, 2 cups at a time. Retun to pot and cook over med heat for 3-4 min. Add salt and pepper. Heat to just below boiling and stir in cheese until melted. Serve hot with crusty croutons. (wrv) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 834
Calories From Fat: 554
Total Fat: 62.6g
Cholesterol: 100.1mg
Sodium: 1722.7mg
Potassium: 1432.9mg
Carbohydrates: 41.8g
Fiber: 4.3g
Sugar: 34.1g
Protein: 28.5g