Name: Broccoli Soup with Cheddar Cheese
Yield: Makes 6 servings
Ingredients: 6 tablespoons (3/4 stick) butter, room temperature; 2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces; 1 large onion, chopped; 2 garlic cloves, minced; 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried; 6 1/2 cups chicken stock or canned low-salt chicken broth; 1 cup whipping cream; 3 tablespoons all purpose flour; 2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)

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"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell’s restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman of Lebanon, Pennsylvania. "A decade after graduating, I still crave their cheddar-crusted broccoli soup. I would be thrilled if the owners would share the recipe—and so would my family."

The stems and florets are added to the soup separately so that the stems will cook until tender and the florets won’t overcook.

Recipe notes

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