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Source

Many sources

Servings/Yield

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Rating

Ingredients

• 6 tablespoons butter
• 2 pounds broccoli
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh tarragon
• 1 teaspoon fresh thyme
• 6 ½ cups Chicken broth
• 1 cup whipping cream
• 8 ounces sharp cheddar
• 3 tablespoons flour
• 2 large potatoes, quartered
• parm cheese rinds
• ¼ cup parmesan cheese

Method

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, thyme and tarragon; sauté 1 minute. Add stock and potatoes and parmesan cheese rinds if you have them.; bring to boil. Simmer uncovered until potatoes are 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.

Remove parmesan cheese rinds.

Using a stick blender, puree the soup to desired consistency. Slowly incorporate cheddar and parm until fully melted.

Serve with a dash of sweet paprika on top.

Notes

Also used a 1/2 head of cauliflower