(Cook Time: 12 minutes
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
Preparation:
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.
Broccoli cheese soup serves 6.
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