Broccoli Soup With Cheddar Cheese

1. 1

   Melt 3 tablespoons butter in heavy medium pot over medium-high heat.

2. 2

   Add broccoli stems and onion; saute until onion is translucent, about 6 minutes.

3. 3

   Add garlic and tarragon; saute 1 minute.

4. 4

   Add stock; bring to boil.

5. 5

   Simmer uncovered until broccoli is tender, about 15 minutes.

6. 6

   Stir in cream.

7. 7

   Mix remaining 3 tablespoons butter with flour in small bowl to make paste.

8. 8

   Whisk paste into soup.

9. 9

   Add broccoli florets.

10. 10

    Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes.

11. 11

    (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.)

12. 12

    Preheat broiler.

13. 13

    Place 6 ovenproof soup bowls on baking sheet.

14. 14

    Divide soup among bowls.

15. 15

    Sprinkle 1/3 cup cheese over each.

16. 16

    Broil until cheese melts and bubbles around edges, about 4 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.