Cook Time: 12 minutes
Total Time: 12 minutes
- 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
- crumbled bacon, croutons, or sliced green onions, for garnish, optional
Cut enough broccoli florets off of the stems to measure about 2 cups. Set aside.
Cut remaining broccoli into 1-inch pieces. In separate saucepans, cook florets and broccoli pieces in lightly salted boiling water just tender. The broccoli florets will only take a few minutes, so watch carefully. 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 the cooked cut 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.
Top servings of soup with croutons, crumbled cooked bacon, or sliced green onions.
You Might Also Like
Easy Cheese Broccoli Soup Recipe, Slow Cooker