Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Broccoli, cut into 1-inch 4 c Chicken stock
-florets 1 c Light cream
1 c Chopped leeks or green onion 1 c Shredded Swiss cheese
4 ts Butter 1/8 ts Nutmeg
4 tb Flour

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.

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