Gruyère And Cheddar Broccoli Soup

• 4 Tablespoons Butter
• 1/2 whole Onion, Diced
• 2 cloves Garlic
• 1/4 cups Flour
• 1 cup Heavy Cream
• 3 cups Chicken Stock
• 2 whole Bay Leaves
• 3 Tablespoons Fresh Tarragon
• 1/4 teaspoons Nutmeg
• 1 pinch Kosher Salt
• 1 pinch Pepper
• 5 cups Fresh Broccoli, Finely Chopped
• 12 ounces, weight Gruyere, Shredded
• 8 ounces, weight Extra Sharp Cheddar Shredded

1. Melt butter in a large stockpot over medium heat. Add onion and saute for 10 minutes until onions are translucent. Add in minced garlic and continue to cook for another minute. Whisk the flour into the onions and butter and cook for 4-5 minutes. Whisk in the cream. Add chicken stock, bay leaves, tarragon, nutmeg and salt and pepper to the stockpot. Simmer for 20 minutes over medium-low heat.
2. Add broccoli and continue to simmer for 20-25 minutes. Remove bay leaves from the pot. Stir in shredded cheeses one handful at a time until completely melted.

butter, onion, garlic, ubc, heavy cream, chicken, bay leaves, fresh tarragon, ubc, kosher salt, pepper, fresh broccoli, weight gruyuere

Taken from tastykitchen.com/recipes/soups/gruyere-and-cheddar-broccoli-soup/ (may not work)