Russell’s Cream of Broccoli Soup with Cheddar Crust
Frugal Hausfrau
Frugal Hausfrau
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 6 servings
  • 6 tablespoons (3/4 stick) butter, room temperature, divided
  • 2 pounds fresh broccoli, stems peeled and florets separated, all chopped into bite-size pieces. Bite sized is important as this soup isn’t blended.
  • 1 large onion, finely diced
  • 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) *

Instructions

Comments

Log in or Register to write a comment.