Broccoli Cheese Soup

       From the blog For Love of the Table

1 large or 2 small heads broccoli (1 lb.), woody ends trimmed away and discarded

1 onion (about 8 to 10 oz.), cut in a 1/4-inch dice 

4 T. unsalted butter

2 cloves garlic, minced

1/2 t. dry mustard

3 T. flour

6 c. chicken stock or water

1 lb. russet potatoes, peeled and cut in 1/4-inch dice (about 2 1/2 cups)

1 c. heavy cream (half & half or milk may be substituted)

6 to 8 oz. grated sharp white cheddar cheese, plus more for garnish

Cut the florets off of the broccoli stems and coarsely chop; set aside. If necessary, peel the stems. Cut the stems into a small, rough dice. You will have about 3 cups chopped florets and 1 1/2 cups diced stems.

Melt the butter in a large pot over medium heat. Add the diced broccoli stems and the onion along with a pinch of salt. Cover and sweat over low heat until tender—about 15 minutes. Add the garlic and mustard and cook briefly—just until the garlic is fragrant. Add the flour and cook a minute or two, stirring occasionally. Add the stock along with the potatoes and bring to a simmer.  Simmer (uncovered) for 10 minutes.  Add the chopped broccoli florets, return to a simmer and continue to cook until the vegetables are tender—about 10 minutes. 

When the vegetables are tender, pass the soup through a food mill or purée one third to half of the soup in a blender. If you have an immersion blender, simply blend the soup until it is the texture you prefer. Add the cream to the soup and heat through. Remove from the heat and stir in the cheese. Taste and correct the seasoning with salt & pepper. Garnish each bowl with a sprinkling of cheese or pass extra cheese at the table. 

Makes 2 to 2 1/2 quarts soup to serve 6.

http://www.forloveofthetable.com/2012/10/broccoli-cheddar-soup.html