Broccoli Soup With Cheddar Crust

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 tablespoons butter, room temperature
• 2 lbs broccoli, stems and florets separated and chopped into bite size pieces
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh tarragon, choped. or 1/2 teaspoon dried tarragon
• 6 1/2 cups chicken stock
• 1 cup whipping cream
• 3 tablespoons flour
• 2 cups packed grated extra-sharp cheddar cheese (about 8 ounces)

Recipe

• 1 melt 3 tbs butter in heavy medium pot over medium high heat.
• 2 add broccoli stems and onion; saute until onion is translucent, about 6 minutes.
• 3 add the garlic and tarragon; saute 1 minute.
• 4 add stock; bring to boil.
• 5 simmer uncovered until broccoli is tender, about 15 minutes.
• 6 stir in cream.
• 7 mix remaining 3 tbs butter with flour in small bowl to make paste.
• 8 whisk paste into soup.
• 9 add broccoli florets.
• 10 simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes.
• 11 (can be made 1 day ahead. cool slightly, then refriferate uncovered until cold. cover and keep refrigerated. bring to simmer before continuing.) preheat broiler.
• 12 place 6 ovenproof bowls on a baking sheet.
• 13 divide hot soup amongst bowls.
• 14 sprinkle 1/3 cup cheese over each.
• 15 broil until cheese melts and bubbles around edges, about 4 minutes.