Broccoli & Swiss Cheese Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Broccoli, cut into 1-inch florets
1 cup: Chopped leeks or green onion,
4 tsp: Butter,
4 tbsp: Flour,
4 cup: Chicken stock,
1 cup: Light cream,
1 cup: Shredded Swiss cheese,
1/8 tsp: Nutmeg,
Directions:
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.
Posted by Michael Grosz. Courtesy of Fred Peters.
Source from luhu.jp
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.
Posted by Michael Grosz. Courtesy of Fred Peters.
Source from luhu.jp