Broccoli Soup With Cheddar Cheese
- 6 tablespoons butter - (3/4 stick) room temperature
- 2 pounds fresh broccoli stems and florets
- separated and chopped bite-size pieces
- 1 large onion chopped
- 2 garlic cloves minced
- 1 teaspoon chopped fresh tarragon (or 1/2 tspn dried tarragon)
- 6 1/2 cups chicken stock (or canned low-salt chicken broth)
- 1 cup whipping cream
- 3 tablespoons all-purpose flour
- 2 cups grated extra-sharp cheddar cheese (packed, abt 8 oz)
Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli 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 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 florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. (Can be made 1 day ahead. 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.
This recipe yields 6 servings.
The stems and florets are added to the soup separately so that the stems will cook until tender and the florets wont overcook.