I have so many wonderful things to post but no (or very little) time to write so I wanted to give something.

I, like so many others during this wonderfully chilly season, love the soothing warm and versitility that soup provides. Soup is a wonderful clean-out-the-fridge sort of a meal.

A few times this season I have found myself with an abundance of beautiful locally grown broccoli. So with this abundance I have made numerous batches of Broccoli Cheddar Soup. I have started stock piling my broccoli in the freezer so that at any moments notice I can through together this hearty and satisfying soup.

This soup is chock full of broccoli goodness and because it is also packed full of cream and cheese my son loves it (so does the Mr.)

So please enjoy this soup while I try and find time to get you the post you deserve.

Broccoli Cheddar Soup

• 7 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
• 3 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 tbl flour
• 2 cups grated sharp cheddar
• salt and pepper to taste

Melt 4 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 stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Process in a blender to get a smooth puree. Stir in cream.

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 5 minutes. Stir in 1 1/2 cups cheese reserving the remaining for garnish.