** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Salt and pepper to taste Cut enough florets to measure 2 cups.
2. Cut rest of broccoli into 1- in.pieces. Cook florets and broccoli pieces, separately, in lightly salted water until just tender.
3. (Florets will be done first). Immediately rinse in cold water.
4. Drain. Set florets aside until serving time.
5. In a large saucepan saute leeks in butter until tender; usually about 4 minutes.
6. Sprinkle in flour and cook one more minute, stirring with whisk.
7. Remove from heat and stir in broth. Return to heat and simmer for 5 minutes, stirring occasionally.
8. Add broccoli pieces to broth and puree in blender in batches, until smooth.
9. Just before serving, blend in cream and Swiss cheese.
10. Simmer gently until cheese melts. Add nutmeg, salt, pepper.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, MSG, Poultry, Cheese allergies.
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