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 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. (Can be made 1 day ahead. Cool slightly, then
refrigerate uncovered until cold. 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 cup cheese over each. Broil until cheese melts and
bubbles around edges, about 4 minutes.
Originally Submitted
4/16/2013
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