Shelly's Recipe

FOUR CHEESE BROCCOLI SOUP

Category: Soups

3 tbsp butter
1 medium onion, chopped
1 quart chicken stock
1 cup dry white wine
1 large brunch broccoli
3/4 cup milk
2 cups heavy cream
2 oz shredded mozzarella, grated parmesan, crumbled gorgonzola and fontina
1/2 tsp grated nutmeg
Salt and white pepper, to taste
Croutons

Saute onions in butter in a stock pot until translucent. Peal tough stems off of broccoli stalks; slice stalk into 1/4 inch slices. Break florets into small pieces. Add chicken stock, wine, broccoli, milk and cream to pot. Simmer until broccoli is bright green and tender. Add cheese; cook over low heat until cheese is melted. Season with nutmeg, salt and pepper. Serve with croutons. Do not heat soup overly much or it will separate.