Broccoli And Swiss Cheese Soup Recipes

SWISS BROCCOLI SOUP

Steps:

• Cut enough 1-inch florets from broccoli to measure 2 cups. Cut rest of broccoli into 1-inch pieces. Cook florets and broccoli separately, in lightly salted water; until just tender. (Florets will be done first.) Immediately rinse in cold water to chill completely. Drain. Set florets aside until serving time.
• In a large saucepan, saute leeks in butter until tender; about 3 - 4 minutes. Sprinkle in flour and cook for a minute or so, stirring with a whisk. Remove from heat and stir in chicken stock. Return to heat and simmer 5 minutes stirring occasionally.
• Add broccoli pieces (not florets) to chicken stock and puree in an electric blender, in batches, until smooth.
• Shortly before serving, blend in cream and cheese. Simmer gently until cheese melts. Add nutmeg, and salt and pepper to taste. Add reserved broccoli florets to heat through. Serve immediately.

BROCCOLI CHEESE (SWISS) SOUP - RACHAEL RAY

Steps:

• In a large saucepan, heat olive oil over medium heat. Add the onion, season with salt and pepper and cook (stirring often), until softened (approx. 7 minutes).
• Add the potatoes and 3 1/2 cups water and bring to a boil. Lower heat and simmer for 5 minutes.
• Add broccoli and cover and cook until just tender (about 7 minutes).
• Puree half the soup in the blender. Add back to the other half in pan/pot.
• Stir in the 2 cups of the shredded cheese. Add cream and stir. Season with salt and pepper and keep warm over low heat.
• Recommended toppings: toasted walnuts (optional).
• If desired, prep and prepare the Ham and Swiss Toasts (listed separately) to accompany.

SWISS 'N' CHEDDAR BROCCOLI SOUP

Steps:

• In a large saucepan, combine 3 cups water and bouillon; heat until bouillon is dissolved. Add broccoli; cover and cook over low heat until tender, about 8 minutes. stir in milk, salt, pepper and nutmeg. Combine flour and remaining water; stir into soup. Cook and stir over medium heat for 3 minutes or until thick and bubbly. Remove from the heat. Add cheeses; stir until melted.

BROCCOLI AND SWISS CHEESE SOUP

Steps:

• 1. Cut enough florets to measure 2 cups.
• 2. Cut rest of broccoli into 1 inch pieces.
• 3. Cook florets and broccoli pieces, separately, in lightly salted water until just tender.
• 4. (Florets will be done first.)
• 5. Immediately rinse in cold water.
• 6. Drain.
• 7. Set florets aside until serving time.
• 8. In a large saucepan saute green onions in butter until tender; usually about 4 minutes.
• 9. Sprinkle in flour and cook one more minute, stirring with whisk.
• 10. Remove from heat and stir in broth.
• 11. Return to heat and simmer for 5 minutes, stirring occasionally.
• 12. Add broccoli pieces to broth and puree in blender in batches, until smooth.
• 13. Just before serving, blend in cream and swiss cheese.
• 14. Simmer gently until cheese melts.
• 15. Add nutmeg, salt and pepper.
• 16. Add reserved florets and heat through.

SWISS CHEESE SOUP

Steps:

• Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
• In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.
• Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)

BROCCOLI AND SWISS BAKE

Steps:

• In a saucepan, cook broccoli until crisp-tender; drain and set aside. In another saucepan, melt butter; add flour. Cook and stir until thickened and bubbly. Stir in onion. Gradually add milk; bring to a boil and cook for 1 minute. Remove from the heat; stir in cheese, eggs and broccoli. Pour into a greased 2-qt. baking dish. Bake, uncovered, at 325° for 30 minutes.

SWISS CHEESE BROCCOLI

Steps:

• Grease a 10" by 6" baking dish. Preheat oven to 325 degrees.
• In 2 quart saucepan over high heat,in 1 inch boiling water, heat broccoli and 1/2 tsp salt to boiling.
• Cover and cook 10 minutes;Drain;Set aside.
• Meanwhile, in 2 quart saucepan over medium heat, melt butter; Stir in flour and 1 tsp of salt until smooth.
• Add onion and cook 1 minute
• Slowly stir in milk; cook, stirring constantly, until mixture thickens and begins to boil; remove from heat.
• Stir in cheese and broccoli until cheese melts slightly; stir in eggs.
• Pour into baking dish and bake 30 minutes or until firm to the touch.

BROCCOLI AND SWISS SOUP

Steps:

• 1. In a large pot saute onions and garlic and then add the chicken stock.
• 2. Cut the broccoi into small pieces and add to the stock and simmer until the broccoli is tender. Then add the half & half,salt and pepper.
• 3. Bring to a boil and add the roux until the soup thickens. Then turn off the heat and whisk in the cheese.
• 4. When the cheese is melted its ready to serve.

HAM 'N' SWISS SOUP

Steps:

• In a large saucepan, melt butter; stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add broccoli and onion; cook and stir until crisp-tender. Add the ham, cream and thyme; heat through. Stir in the cheese until melted.