Broccoli Cheddar Soup

I think I have reached my quote of broccoli consumption for this year. In an attempt to use more of the CSA broccoli in one recipe, I offer up a hearty broccoli soup with cheddar cheese.

The recipe has all the classic elements of a great soup - stock, herbs, butter and cream. While you can make some substitutes, I would suggest making the recipe as is, each of the ingredients adds to the richness of the meal.

This is a great make-ahead soup. The soup can be made the day before. Just cool slightly before putting in the refrigerator to cool completely. After cooled, cover and keep refrigerated. Just reheat to a simmer when ready to use.

Ingredients

• 2 lbs fresh broccoli stems and florets separated and chopped into bite-size pieces
• 1 large onion, chopped
• 2 garlic cloves, minced
• 6 1/2 cups vegetable stock or canned low-salt vegetable broth
• 2 cups (packed) grated extra-sharp cheddar cheese
• 1 cup whipping cream
• 6 tbsp butter, room temperature
• 3 tbsp all purpose flour
• 1 tsp chopped fresh tarragon or 1/2 tsp dried tarragon

Process

1. Melt 3 tablespoons butter in heavy medium pot over medium-high heat
2. Add broccoli stems and onion; sauté until onion is translucent (about 5 to 7 mins)
3. Add garlic and tarragon and sauté for one additional minute
4. Add stock and bring to a boil
5. Simmer uncovered until broccoli is tender (about 15 to 20 mins)
6. Slowly stir in cream
7. Mix remaining 3 tablespoons butter with flour in small bowl to make paste
8. Whisk paste into soup
9. Add broccoli florets and simmer soup until it thickens and florets are tender (about 5 mins) - make sure to stir frequently
10. To finish, preheat oven boiler
11. Place 6 ovenproof soup bowls on baking sheet
12. Divide soup among bowls and sprinkle 1/3 cup cheese over each
13. Broil until cheese melts and bubbles around edges (about 3 to 5 mins)