Total Time
30mins
Prep 0 mins
Cook 30 mins

Great way to eat your broccoli...

Ingredients Nutrition

Directions

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

5 5

I almost always have broccoli on hand and I used some to make his lovely soup for lunch. I really liked the use of Swiss cheese a lot, it's a nice change from Cheddar. Very easy and quick to make also. :D

5 5

This is a great variation on broccoli cheese soup. We really enjoyed this. I loved the idea of separating the stems and florets and only blending the stems. Perfect. Thanks for sharing! ZWT7

5 5

Made as directed. Awesome as it is, I am curious if Gruyere cheese (a relation to Swiss if not mistaken) would really make this soup over-the-top! :) Thanks, CaliforniaJan! Made for Photo Tag.