SOUP - Broccoli Cauliflower Soup

By RHagan

Ingredients

• 6 tbsp (3/4 stick) butter, room temperature
• 2 cups fresh broccoli, stems and florets separated and chopped into bite-size pieces
• 2 cups fresh cauliflower, stems and florets separated and chopped into bite-size pieces
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
• 6 1/2 cups chicken stock or canned low-salt chicken broth
• 1 cup whipping cream
• 3 tbsp all purpose flour
• 2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)

Preparation

Step 1

Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli & cauliflower stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli & cauliflower is tender, about 15 minutes. Stir in cream. Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli & cauliflower florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes (can be made 1 day ahead). Add sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a blender… but I love the chunks! Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing). Preheat broiler. Place 6 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes.