Broccoli Soup With Cheddar Cheese - cooking recipe

Ingredients

6 tablespoons butter, room temperature
2 lbs broccoli, bite size pieces
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon fresh tarragon
6 1/2 cups chicken stock
1 cup whipping cream
3 tablespoons all-purpose flour
2 cups cheddar cheese, shredded

Preparation

Melt 3 tablespoons butter in heavy medium pot over medium-high heat.
Add broccoli stems and onion; saute until onion is translucent, about 6 minutes.
Add garlic and tarragon; saute 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.