This soup takes a bit of time, but the results are more than well worth it.

Ingredients:

• 2 large bunches broccoli
• 1 C. chopped green onion
• 3 Tbsp butter
• 4 Tbsp flour
• 4 C. chicken broth
• 1 C. light cream or half and half
• 2 C. shredded cheddar or swiss cheese (or combination of the two)
• 1/8 tsp. ground nutmeg
• Salt and fresh ground pepper to taste

You will also need 1 large bowl full of ice water.

Cut about 2 cups of broccoli florets into small pieces. Cut the remaining broccoli into consistent sized (about 1 inch or so) pieces. Cook the florets in salted boiling water for a couple minutes until they’re just barely done. (be very careful not to overcook them, you don’t want them to get mushy.) Place these into the ice water bath to stop them from cooking, and refrigerate until ready to serve. Boil the remaining broccoli until it is soft. These will be Puréed into the soup later.

Melt the butter in a soup pot and then sauté the green onions for a couple minutes until tender. Sprinkle in the flour and make a roux, cooking for about a minute longer, stirring constantly.

Remove from the heat and add the chicken broth. Whisk it all together, being sure the roux gets evenly distributed and there are no lumps.

Add the broccoli stems and pieces (not the reserved florets) to the broth and puree the mixture. (If you own a stick blender, that’s the easiest way to do this. Otherwise just work in batches with a normal blender or food processor.) Return the soup to the pan, add the cream, and melt in the cheese a handful at a time. Add the nutmeg, season with salt and pepper. Add the reserved broccoli florets and heat through.

If you’re feeling extra-fancy, serve the soup inside some bread-bowls.

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