2 1/2 pounds broccoli cut into 1-inch florets
1 cup chopped leeks or green onions
4 tsp butter
4 tbsp flour
4 cups chicken broth
1 cup shredded cheddar cheese
1 cup Half and Half or light cream
1/8 tsp nutmeg
Salt and pepper to taste | | | Cut enough florets to make 2 cups. Cut rest of broccoli into 1-inch pieces. Cook florets and broccoli pieces, separately, in lightly salted water until just tender. Immediately rinse in cold water. Set aside until serving time. In a large saucepan sauté leeks in butter until tender. Sprinkle in flour and cook about a minute, stirring with a whisk. Remove from heat and stir in broth.Return to heat and simmer 5 more minutes. Add broccoli pieces (not florets) 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 and pepper. Add reserved florets and heat through. |
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