3 Tbls butter
1 medium onion, finely chopped
2 cups chicken broth
2 lbs. fresh broccoli, cauliflower, or asparagus spears, chopped
1/4 tsp. crushed red pepper
1/2 cup white wine (or use more chicken broth)
1 (8 oz.) package cream cheese, cubed
2 cups cheddar cheese, shredded
1/2 cup parmesan cheese, grated
1 quart heavy cream
2 Tbls. fresh parsley, finely chopped
1 tsp. salt
1/4 tsp. white pepper

Melt butter in bottom of a stockpot. Sauté onion until translucent, about 5 minutes. Add the chicken broth, broccoli, and crushed red pepper. Bring to a boil then reduce heat and simmer for 10 minutes, until broccoli is tender.

Blend the soup with a hand-mixer, or transfer to a food processor or blender and puree until smooth. Transfer back to stockpot and stir in wine. Simmer for 10 minutes.

Add the cream cheese, Swiss cheese, parmesan cheese, heavy cream, parsley, salt, and white pepper.

Stir constantly until cheeses are melted and fully incorporated into the soup.

Do not allow soup to boil or the cream will break down.

Serve hot.