Broccoli and swiss cheese soup

6 servings

Ingredients

Quantity Ingredient
2½ pounds Broccoli, cut into 1-inch florets
1 cup Chopped leeks or green onion
4 teaspoons Butter
4 tablespoons Flour
4 cups Chicken stock
1 cup Light cream
1 cup Shredded Swiss cheese
⅛ teaspoon Nutmeg

Directions

Salt and pepper to taste

Cut enough florets to measure 2 cups. Cut rest of broccoli into 1- in.pieces. Cook florets and broccoli pieces, separately, in lightly salted water until just tender. (Florets will be done first).

Immediately rinse in cold water. Drain. Set florets aside until serving time. In a large saucepan saute leeks in butter until tender; usually about 4 minutes. Sprinkle in flour and cook one more minute, stirring with whisk. Remove from heat and stir in broth. Return to heat and simmer for 5 minutes, stirring occasionally. Add broccoli pieces to broth and puree in blender in batches, until smooth. Just before serving, blend in cream and Swiss cheese. Simmer gently until cheese melts. Add nutmeg, salt, pepper. Add reserved florets and heat through.

Posted by Michael Grosz. Courtesy of Fred Peters.

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