Broccoli Cheese Soup

Broccoli Cheese Soup

Adapted from Epicurious
Yield: 6 servings (about 1 2/3 cup each)

6 tablespoons (3/4 stick) butter, room temperature, divided
2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces
1 large onion, chopped
2 garlic cloves, minced
1/2 teaspoon dried tarragon
6 1/2 cups vegetable broth
1 cup milk
3 tablespoons all purpose flour
2 cups grated extra-sharp cheddar cheese, divided

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 and tarragon; sauté 1 minute. Add broth; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in milk.
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 7 to 10 minutes. Stir in 1 1/2 cups cheese.
Divide soup into 6 bowls and sprinkle remaining cheddar cheese evenly over the top of each bowl. Enjoy!!

*Great recipe Messy Chef, I can't wait to try it!