- 3 Tbsp. Butter
- 1 Cup Onions-diced
- 3 Tbsp. All Purpose Flour
- 2 ½ Cups Chicken Broth
- 2 Cups Chopped Broccoli-save some blanched florets for garnish
- 1 Cup Shredded White Cheddar Cheese
- 1 Cup Heavy Cream or Half and Half
- Salt and Black Pepper to Taste
Heat a large, wide, heavy bottomed saute pan on medium heat. Add the butter and onions. Cook stirring often for about 5 minutes or until softened but not browned. Add the flour, cook 30 seconds. While whisking, add the chicken broth in ½ cup increments, bringing to a boil after each addition. Add the chopped broccoli, cover and let soup simmer 10 minutes.
Finish by gradually whisking in the cheddar cheese and heavy cream. Puree to your desired consistency with a hand blender. Season to taste with salt and black pepper. If soup is too thick for your liking, thin with a little broth or water. If soup is too thin for your liking, simmer without a lid until thickened more. Garnish with a crisp crouton , some grated cheese, and a broccoli floret. Serves four.