Broccoli and Swiss Cheese Soup
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- 2 1/2 lb
- broccoli florets
- 1 c
- chopped green onion
- 4 tsp
- 4 Tbsp
- 4 c
- chicken stock
- 1 c
- light cream
- 1 c
- shredded swiss cheese
- 1/3 tsp
- salt and freshly ground pepper to taste
1Cut enough florets to measure 2 cups.
2Cut rest of broccoli into 1 inch pieces.
3Cook florets and broccoli pieces, separately, in lightly salted water until just tender.
4(Florets will be done first.)
5Immediately rinse in cold water.
7Set florets aside until serving time.
8In a large saucepan saute green onions in butter until tender; usually about 4 minutes.
9Sprinkle in flour and cook one more minute, stirring with whisk.
10Remove from heat and stir in broth.
11Return to heat and simmer for 5 minutes, stirring occasionally.
12Add broccoli pieces to broth and puree in blender in batches, until smooth.
13Just before serving, blend in cream and swiss cheese.
14Simmer gently until cheese melts.
15Add nutmeg, salt and pepper.
16Add reserved florets and heat through.