Ingredients

Instructions

  1. Melt 3 tablespoons butter in heavy medium pot over medium-high heat.
  2. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes.
  3. Add garlic and tarragon; sauté 1 minute.
  4. Add stock; bring to boil.
  5. Simmer uncovered until broccoli is tender, about 15 minutes.
  6. Stir in cream.
  7. Mix remaining 3 tablespoons butter with flour in small bowl to make paste.
  8. Whisk paste into soup.
  9. Add broccoli florets.
  10. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes.
  11. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.)
  12. Preheat broiler.
  13. Place 6 ovenproof soup bowls on baking sheet.
  14. Divide soup among bowls.
  15. Sprinkle 1/3 cup cheese over each.
  16. Broil until cheese melts and bubbles around edges, about 4 minutes.