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["Heat 3 Tbsp.", "butter in heavy medium pot over medium-high heat.", "Add in broccoli stems and onion; saute/fry till onion is translucent/soft, about 6 min.", "Add in garlic and tarragon; saute/fry 1 minute.", "Add in stock; bring to boil.", "Simmer uncovered till broccoli is tender, about 15 min.", "Stir in cream.", "Mix remaining 3 Tbsp.", "butter with flour in small bowl to make paste.", "Whisk paste into soup.", "Add in broccoli florets.", "Simmer till soup thickens and florets are tender, stirring frequently, about 5 min.", "(Can be made 1 day ahead.", "Cold slightly, then chill uncovered till cool.", "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 c. cheese over each.", "Broil till cheese melts and bubbles around edges, about 4 min.", "This recipe yields 6 servings.", "Comments: ""As a student at Bloomsburg University, I spent many Sunday afternoons at Russell""s restaurant in downtown Bloomsburg, Pennsylvania,"" writes Marganne Hoffman of Lebanon, Pennsylvania.", """A decade after graduating, I still crave their cheddar-crusted broccoli soup.", "I would be thrilled if the owners would share the recipe-and so would my family.""
