• 6servings
  • 35minutes
  • 297calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds broccoli florets cut into 1inch florets

  2. 1 tablespoon olive oil

  3. 2 cloves garlic minced

  4. 1 cup leeks chopped, or green onion

  5. 4 teaspoons butter

  6. 4 tablespoons flour, all-purpose

  7. 4 cups broth vegetable or chiken

  8. 1 cup light cream or milk if you prefer lighter

  9. 1 cup swiss cheese shredded

  10. 1/8 teaspoon nutmeg

  11. 1 x salt and black pepper to taste

  12. 1 x croutons to serve, optional*

Instructions Jump to Ingredients ↑

  1. Cut enough florets to measure 2 cups.

  2. Cut rest of broccoli into 1 inch pieces.

  3. Heat oil in a large nonstick skillet over medium-high heat until hot.

  4. Add garlic, stirring constantly, and cook for 40 seconds to 1 minute until very fragrant.

  5. Cook broccoli pieces first, add pieces into skillet, stirring, cover and cook for about 3 minutes, until fork tender.

  6. Transfer cooked broccoli pieces onto plate and set aside.

  7. Add broccoli florets into skillet, cover and cook for about 3 minutes until fork tender.

  8. Transfer cooked florets onto another plate and set aside.

  9. Melt butter in a large saucepan over medium-high heat.

  10. Stir in leeks, and cook until tender, about 4 minutes.

  11. Sprinkle in flour and cook one more minute, stirring with whisk.

  12. Pour in broth and simmer for 5 minutes, stirring occasionally.

  13. Add broccoli pieces to broth and puree until smooth.

  14. Just before serving, blend in cream and Swiss cheese.

  15. Simmer gently until cheese melts. Add nutmeg, salt and black pepper to taste.

  16. Divide among serving bowls, top with reserved florets and croutons if desired.

  17. Serve warm.


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