6 Servings 25 min Cook
6 Tbsp Butter
2 Lb Broccoli
1 Large Onions
2 Cloves, minced Garlic
1 Tsp, leaves Tarragon
1 Cup, whipped Light Whipping Cream
3 Tbsp Wheat Flour
6 1/2 Cup Chicken Broth
2 Cup, shredded Cheddar Cheese
Melt 3 tablespoons butter in heavy medium pot over medium-high heat.
Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes.
Add garlic and tarragon; sauté 1 minute.
Add stock; bring to boil.
Simmer uncovered until broccoli is tender, about 15 minutes.
Stir in cream.
Mix remaining 3 tablespoons butter (melted) 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
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.
Serve immediately and enjoy (careful, as the bowls will be hot).