We've been talking about soups in another thread, and it
occurred to me that I've never made cream of broccoli -- I've
had in restaurants and love it. So I googled, and came up
with 3350 results from cooks.com alone! This one sounds like
something I'd like to try (and unlike a lot of the other recipes,
it doesn't have cream cheese(?) in it). But I'm wondering, why
both Havarti and Swiss? I've never had Havarti cheese, but
Wikipedia makes it sound a lot like Swiss to me:

"Havarti has a buttery aroma and can be somewhat sharp in the
stronger varieties, much like swiss cheese. The taste is buttery,
and from somewhat sweet to very sweet, and it is slightly acidulous.
It is typically aged about three months, though when the cheese is
older it becomes more salty and tastes like hazelnut."

I am NOT a cheese connoisseur, so I'm curious as to what you
guys think:

3-CHEESE CREAM OF BROCCOLI SOUP

6 tbsp. butter
1/3 c. flour
1/4 tsp. garlic powder
1/4 tsp. nutmeg
1/8 tsp. white pepper
Dash of ground thyme
1 (13 3/4 oz.) can chicken broth
1 c. milk
3 c. bite-size broccoli flowerettes
1 c. whipping cream
1/4 tsp. Worcestershire sauce
1/8 tsp. hot pepper sauce
1 c. (4 oz.) shredded Cheddar cheese
1/2 c. (2 oz.) shredded Havarti cheese
1/2 c. (2 oz.) shredded Swiss cheese

Melt butter in 3-quart saucepan over low heat. Blend in flour and
seasonings. Gradually add broth and milk; cook, stirring constantly
until thickened. Stir in broccoli; simmer 10 minutes. Remove from
heat; stir in cream, Worcestershire sauce and hot pepper sauce. Add
cheeses; stir until melted. When reheating, do not boil or cheeses
will curdle.

Serves 6.

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~