Broccoli and Cheese Soup

2 1/2 pounds broccoli (about 2 bunches)
1 cup chopped green onion
3 tablespoons butter
4 tablespoons flour
4 cups chicken broth
1 cup light cream or half-and-half
1 cup shredded Swiss cheese
1/8 teaspoon ground nutmeg, freshly ground if possible
salt and pepper to taste

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.
In a large saucepan saute green onions in butter until tender; about 2
minutes. Sprinkle in flour and cook one minute longer, stirring
constantly.
Remove from heat and stir in chicken broth.
Return to heat and bring to a boil.
Reduce heat and simmer for 5 minutes, stirring occasionally.
Add broccoli pieces to the broth then puree mixture in an electric blender
in batches until smooth; return to pan.
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.
serves 6.

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William Barfieldsr
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