6 tablespoons butter at room temperature
4 cups fresh broccoli crowns, chopped
1 medium onion chopped
1 garlic clove minced
1 teaspoon chopped fresh tarragon
2 cups low sodium chicken stock
1 cup regular chicken stock
1 cup whipping cream
1 cup milk
3 tablespoons flour
2 – 2.5 cups grated extra sharp cheddar cheese ( buy good cheese and grate yourself)
Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Stir in milk and cream.
Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets and cheddar cheese, cayenne pepper and salt to taste..Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes.
This can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.
A Jackie O’ Recipe