Broccoli Soup with Cheddar Cheese


 6 tablespoons butter, room temperature

 2 pounds fresh broccoli, 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 tablespoons all purpose flour

 2 cups grated extra-sharp cheddar cheese


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.

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.


Lara Kh.