Swiss Broccoli Soup Recipes

SWISS 'N' CHEDDAR BROCCOLI SOUP

Steps:

• In a large saucepan, combine 3 cups water and bouillon; heat until bouillon is dissolved. Add broccoli; cover and cook over low heat until tender, about 8 minutes. stir in milk, salt, pepper and nutmeg. Combine flour and remaining water; stir into soup. Cook and stir over medium heat for 3 minutes or until thick and bubbly. Remove from the heat. Add cheeses; stir until melted.

SWISS BROCCOLI SOUP

Steps:

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

BROCCOLI AND SWISS SOUP

Steps:

• 1. In a large pot saute onions and garlic and then add the chicken stock.
• 2. Cut the broccoi into small pieces and add to the stock and simmer until the broccoli is tender. Then add the half & half,salt and pepper.
• 3. Bring to a boil and add the roux until the soup thickens. Then turn off the heat and whisk in the cheese.
• 4. When the cheese is melted its ready to serve.