Best Swiss Broccoli Chowder Recipes

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.

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.

BROCCOLI CHEESE CHOWDER SOUP

Steps:

• Chop broccoli florets and stalk into bite size pieces. Cook broccoli just until tender. Do not overcook. Drain and set aside. Sautee chopped onion in the 1/4 cup butter until tender; set aside. In a large saucepan or soup pot prepare a white sauce; melt the 1/2 cup butter over medium heat, then stir in flour until well blended. Gradually stir in milk, chicken broth, and salt. Stir constantly until mixture reaches a boil. Cook 1 to 2 minutes until thickened. Add broccoli and onion. Stir in cheese. Cook briefly over medium heat. Avoid bringing to a boil. Stir in pepper and nutmeg. Serve immediately or keep warm over low heat.

BROCCOLI CHOWDER

Steps:

• Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 4-quart Dutch oven over high heat, stirring occasionally and breaking up broccoli with fork.
• Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender.
• Stir in cheese. Cover and simmer about 5 minutes, stirring occasionally, just until cheese is melted.

HAM AND BROCCOLI CHOWDER

Steps:

• In a small bowl mix together well the flour and evaporated milk.
• To the crockpot, add ham, broccoli, onion, swiss cheese, water and flour/milk mixture.
• Set crockpot to low and cook for 7 hours.
• Before serving, stir in half-and-half and heat thru. Serve immediately.

BROCCOLI CHOWDER

Steps:

• In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender., Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.

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.