Fresh Broccoli And Cheddar Soup - cooking recipe

Ingredients

1 large head of broccoli
2 tablespoons butter
1 yellow onion, diced
1/4 cup flour
5 cups chicken broth
1/2 teaspoon dried thyme
1 tablespoon lemon juice
2 cups milk
1/2 lb sharp cheddar cheese, shredded
salt and pepper

Preparation

Chop broccoli into coarse chunks. You can use stems; just be sure to peel the tough outer layer.
Melt butter in a large sauce pan or dutch oven. Add the onion and saute about 5 minutes, until soft.
Add the flour and saute one minute longer mixing thoroughly with the butter and onions.
Add the chicken broth, broccoli, thyme and lemon juice and bring to a boil. Bring the heat down and simmer for about 20 minutes, until the broccoli is tender.
Puree the soup with an immersion blender (or in small batches in a food processor).
After pureeing, add the milk and bring the soup to a simmer.
Sprinkle half of the cheddar cheese into the soup and stir until smooth. Keep the heat on low to prevent curdling.
Season to taste with salt and pepper and top with remaining shredded cheese.