Broccoli Soup

• 6 1/2 cups low sodium chicken stock
• 3 fairly large heads of broccoli florets and stalk if you wish
• 3 cloves garlic finely chopped
• 1 large onion,(spanish) finely chopped
• 2 tble spoons fresh tarragon finely chopped
• 1 sprig rosemary, (leaves only) chopped fine with tarragon
• 3 tblspoons flour
• 3/4 stick of butter halved
• salt and pepper to taste.
• shredded sharp cheddar, (as much as you want)
• 1 cup 18% cream

1. take 1/2 the butter and saute the onion, garlic and herbs until the onion is clear add 4 cups of broth and steam the broccoli in the mixture.
2. While steaming the broccoli mix the other half of the butter and flour together to make a rue and stir the cream in slowly, (warm the cream first). while keeping the cream mixture warm use a blender to puree the broccoli mixture til it is to your liking in consistency.
3. Ad the cream mixture and pureed mixture together and simmer for a while. The longer you simmer the thicker it'll get.
4. Tastes great with the sharp cheddar sprinkled on top with a fresh bit of baguette to dip. Tastes great after making, tastes even better the next day... if it lasts. Hopefully your blender is better than mine because mine won't totally break down the little broccoli bits...

chicken stock, broccoli, garlic, rosemary, flour, butter, salt, cheddar, cream

Taken from www.epicurious.com/recipes/member/views/broccoli-soup-50175328 (may not work)