Broccoli Soup with Cheddar Cheese

Ingredients

• Butter

  Unsalted

  6 tbsp or 85g

• Broccoli

  Raw

  2 lb or 907g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tarragon

  Spices, dried

  1 tsp, leaves or 0.6g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Wheat flour

  White, all-purpose, unenriched

  3 tbsp or 23g

• Chicken broth

  Soup, canned, less/reduced sodium

  6 ½ cup or 1.56kg

• Cheddar cheese

  2 cup, shredded or 226g

Directions

1. Melt 3 tablespoons butter in a heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes.
2. Add garlic and tarragon; sauté for 1 minute. Add stock; bring to a boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.
3. Mix remaining 3 tablespoons butter (melted) with flour in a small bowl to make a paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes.
4. Preheat broiler. Place 6 ovenproof soup bowls on a baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes.
5. Serve immediately and enjoy (careful, as the bowls will be hot).

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