Broccoli And Swiss Cheese Soup

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Broccoli - cut into 1-inch
		- florets
1 cup	62g / 2.2oz	Chopped leeks or green onion
4 teaspoons	20ml	Butter
4 tablespoons	60ml	Flour
4 cups	948ml	Chicken stock
1 cup	237ml	Light cream
1 cup	146g / 5.1oz	Shredded Swiss cheese
1/8 teaspoon	0.6ml	Nutmeg

Recipe Instructions

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.

Source:
The Frugal Gourmet-Jeff Smith

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