Swiss Broccoli Soup

1. 1

   Cut enough 1-inch florets from broccoli to measure 2 cups. Cut rest of broccoli into 1-inch pieces. Cook florets and broccoli separately, in lightly salted water; until just tender. (Florets will be done first.) Immediately rinse in cold water to chill completely. Drain. Set florets aside until serving time.

2. 2

   In a large saucepan, saute leeks in butter until tender; about 3 - 4 minutes. Sprinkle in flour and cook for a minute or so, stirring with a whisk. Remove from heat and stir in chicken stock. Return to heat and simmer 5 minutes stirring occasionally.

3. 3

   Add broccoli pieces (not florets) to chicken stock and puree in an electric blender, in batches, until smooth.

4. 4

   Shortly before serving, blend in cream and cheese. Simmer gently until cheese melts. Add nutmeg, and salt and pepper to taste. Add reserved broccoli florets to heat through. Serve immediately.

* Per serving · 4 servings · Values may vary.

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