Name: Broccoli Soup with Cheddar Cheese
Yield: 6 Servings
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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