Broccoli, Potato & Chicken Soup

1 lb (0.5 kg) boneless, skinless chicken breast(s)

3 cups (750 mL) chicken broth

2 tbsp (30 mL) butter

1 cup (250 mL) onion(s), diced

2 cloves garlic, minced

4 cups (1 L) broccoli, stems (from 4 stalks)

4 cups (1 L) broccoli, cut into small florets (from same 4 stalks)

4 cups (1 L) potato(es), diced

3 cups (750 mL) water

1 tsp (5 mL) salt

1/4 tsp (1.25 mL) pepper, freshly ground

1/4 tsp (1.25 mL) nutmeg, ground

1/2 tsp (2.5 mL) tarragon, dried

2 cups (500 mL) swiss Emmental cheese, grated

1 Cut the chicken breast into bite size pieces. Melt 1 tablespoon (15 mL) of butter in a large non-stick soup pot. Sauté chicken in butter until lightly browned and thoroughly cooked. Remove from pot and set aside.
2 Melt the rest of the butter and sauté the onion and garlic until translucent – about 5 minutes. Stir occasionally.
3 Remove stems from broccoli (about 4 heads). Separate heads into small bite size florets and set aside. Peel, halve and chop the stems. Add chopped stems to the soup pot with the diced potatoes and sauté another 5 minutes stirring occasionally.
4 Add chicken broth, water, salt, pepper, nutmeg and tarragon. Bring to a boil and simmer until vegetables are tender; about 10 minutes. Puree soup.
5 Stir in the cooked chicken breast and broccoli florets and simmer until florets are tender crisp – about 10 minutes.
6 To serve ladle into bowls and garnish with grated Emmental "Swiss" cheese.