Ingredients
2 T unsalted butter
1 yellow onion, finely chopped
1/4 c flour
40 oz chicken broth
1.5 broccoli, tough stems peeled, florets and stems coarsely chopped
1/2 tsp thyme leaves
1 T lemon juice
2 c milk
1/2 # sharp cheddar cheese, shredded
salt and white pepper
(I added some coriander)
Preparation
In a large, heavy pot, melt the butter over medium heat. Add the onion and saute until very tender, about 8 min. Stir in the flour and saute for 1 min. Add the broth, broccoli, thyme, and lemon juice and bring to a boil. Reduce the heat to low, cover, and simmer until the broccoli is tender, about 20 min. Remove from heat and let cool slightly. Working in batches puree the soup in a blender. Return to the pot, stir in the milk, and bring to a simmer over low heat. do not boil. Stir in the cheese and continue stirring until melted. Season with salt and pepper. Serve. (alternatively you could add only half the cheese and use the rest for garnish on top.)
