Cut 2 cups of 1-inch florets from the broccoli and set aside.

Cut the remaining broccoli into 1-inch pieces.

Cook broccoli florets in lightly salted water until just tender.

Immediately rinse florets in cold water to chill completely and drain. Set aside.

Cook broccoli pieces in lightly salted water until just tender.

Immediately rinse broccoli pieces in cold water to chill completely and drain.

In a large saucepan, saute chopped leeks (or green onions) 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 until smooth.

Return to heat and simmer for 5 minutes, stirring occasionally.

Add the broccoli pieces (not florets) to the chicken stock and puree in an electric blender, in batches, until smooth.

Shortly before serving, blend in light cream and grated Swiss cheese.

Simmer gently until cheese melts.

Add nutmeg, salt, and pepper to taste.

Add reserved broccoli florets to heat through.

Serve immediately.