- 2 and 1/2 pounds broccoli
- 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 Swiss cheese, shredded
- 1/8 teaspoon nutmeg
- Salt and Pepper to taste
Cut enough broccoli florets to measure 2 cups. Cut remaining broccoli into 1-inch pieces. Cook broccoli in lightly salted water for a few minutes, just until tender. Immediately rinse with cold water to stop the cooking process. Refrigerate florets. In a large saucepan, sauté green onions in the 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, blend in cream and Swiss cheese. Simmer gently until the cheese melts. Add nutmeg, salt, and pepper.