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 ½ cups chicken stock or canned low-salt chicken brotb
-1 cup whipping cream
-3 tablespoons all purpose flour
-2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)

INSTRUCTIONS

Yield: 6 servings

1. Melt 3 tablespoons butter in heavy medium pot over medium-high heat.

2. Add broccoli stems and onion; saute until onion is translucent, about 6 minutes.

3. Add garlic and tarragon; saute 1 minute.

4. Add stock; bring to boil.

5. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.

6. Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets.

7. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes.

8. Can be made 1 day ahead:
Cool slightly, then refrigerate uncovered until cold.
Cover and keep refrigerated.
Bring to simmer before continuing.

9. Preheat broiler.

10. Place 6 ovenproof soup bowls on baking sheet.
Divide soup among bowls.
Sprinkle 1/3 cup cheese over each.

11. Broil until cheese melts and bubbles around edges, about 4 minutes.