Broccoli and Swiss Cheese Soup

Angelina Bourasaw



★★★★★ 1 vote



  • 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

How to Make Broccoli and Swiss Cheese Soup


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

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About Broccoli and Swiss Cheese Soup

Course/Dish: Cream Soups
Other Tag: Quick & Easy

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