Cream of Broccoli Soup with Aged Cheddar

Ingredients

1 1b. broccoli, roughly chopped (use the stems here!)

2 leeks, sliced (mostly whites)

a few tbsp. unsalted butter

1/4 c. flour

4 c. vegetable stock, warmed

1 tbsp. fresh thyme

1 tbsp. lemon juice

2 c. heavy cream, light cream or half-and-half

1/2 lb. aged cheddar, shredded

salt and black pepper, freshly ground, to taste

Directions

Saute leeks in butter until just browning. Add flour and whisk to create a roux. You may need to add a bit more butter. Whisking continually, add the stock. Toss in your broccoli, thyme, lemon juice and bring to a boil. Lower heat and simmer until broccoli is tender, about 15 minutes. 

Once broccoli is tender, puree the soup mixture and add the cream. Continue to warm on low heat, adding cheese, a little at a time, melting. Season to taste with salt and pepper. 

Serves 6 to 8.