2 1/2 lb Broccoli, cut into 1-inch
-florets
1 c  Chopped leeks or green onion
4 ts Butter
4 tb Flour
4 c  Chicken stock
1 c  Light cream
1 c  Shredded Swiss cheese
1/8 ts Nutmeg

Salt and pepper to taste

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