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1
Remove and reserve the broccoli florets.
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2
Chop the stems.
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3
Saute the onion in the butter in a large saucepan over medium heat for 5 minutes.
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4
Add the chopped broccoli stems and potatoes.
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5
Cook for 5 minutes.
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6
Stir in the flour.
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7
Cook for 5 minutes, stirring constantly.
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8
Stir in the chicken broth.
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9
Bring to a boil, stirring constantly and reduce the heat.
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10
Simmer for 15 minutes.
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11
Process in small batches in the blender.
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12
Strain into a clean saucepan.
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13
Cook the broccoli florets in boiling salted water to cover in a saucepan for 2 minutes.
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14
Drain and add to the soup.
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15
Bring the cream just to a boil in a small saucepan.
-
16
Stir in the nutmeg, salt, pepper, and 1/4 cup of the cheese.
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17
Cook just until the cheese melts (DO NOT BOIL).
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18
Stir into the soup.
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19
Spoon into 6 ovenproof soup bowls.
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20
Sprinkle with the remaining cheese.
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21
Roll the puff pastry shells into circles 2 inches larger than the tops of the soup bowls.
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22
Brush the rims of the soup bowls with beaten egg.
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23
Place the pastry circles on the tops of the bowls and press to seal.
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24
Place the bowls on a baking sheet.
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25
Bake at 400 degrees for 12 to 14 minutes or until golden brown.
