Broccoli and Cheese Soup

Ingredients

2 1/2 pounds broccoli (about 2 bunches)
1 cup chopped green onion
3 tablespoons butter
4 tablespoons flour
4 cups chicken broth
1 cup light cream or half-and-half
1 cup shredded Swiss cheese
1/8 teaspoon ground nutmeg, freshly ground if possible
salt and pepper to taste

Directions

Cut enough broccoli florets to measure about 2 cups. Cut remaining broccoli into 1-inch pieces. In separate saucepans, cook florets and broccoli pieces in lightly salted boiling water for a few minutes, or until just tender. Florets will take less time to cook. Immediately rinse with cold water to stop cooking; drain. Refrigerate florets until serving time. In a large saucepan saute green onions in butter until tender; about 2 minutes. Sprinkle in flour and cook one minute longer, stirring constantly. Remove from heat and stir in chicken broth. Return to heat and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Add broccoli pieces to the broth then puree mixture in an electric blender in batches until smooth; return to pan. Just before serving, blend in cream and Swiss cheese. Simmer gently until cheese melts. Add nutmeg, salt, and pepper. Add reserved florets and heat through. serves 6.



Copyright © The Recipe Place All rights reserved.  |  Privacy Policy  |  Terms of Use