Broccoli Soup with Cheddar Cheese
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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