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Instructions |
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Cut enough broccoli florets to measure about 2 cups. Cut remaining broccoli into 1-inch pieces. in separate saucepans, cook florets and broccoli pieces in lightly salted boiling water for a few minutes, or until just tender. Florets will take less time to cook. Immediately rinse with cold water to stop cooking; drain. Refrigerate florets until serving time.
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In a large saucepan saute green onions in butter until tender; about 2 minutes. Sprinkle in flour and cook one minute longer, stirring constantly.
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Remove from heat and stir in chicken broth. Return to heat and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionaly.Add broccoli pieces to the broth then puree mixture in an electric blender in batches until smooth; return to pan.
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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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Suggestions |
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It is very yummy.
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Originally Submitted
5/21/2009
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