Broccoli Cheese Soup

4 tablespoons butter
1/2 onion, diced
2 cloves garlic
1/4 cup flour
3 cups chicken stock
1 cup heavy cream
2 bay leaves
3 tablespoons fresh tarragon
1/4 teaspoon nutmeg
kosher salt and pepper
5 cups broccoli, finely chopped
3/4 cup Gruyère
3/4 cup extra sharp cheddar

Melt butter in a large stockpot over medium heat. Add onion and sauté for 10 minutes until onions are translucent. Add in minced garlic and continue to cook for another minute. Whisk in flour to the onions and butter and cook for 4-5 minutes. Whisk in the cream. Add chicken stock, bay leaves, tarragon, nutmeg and salt and pepper to the stockpot. Simmer for 20 minutes over medium-low heat. Add broccoli and continue to simmer for 20-25 minutes. Remove bay leaves from the pot. Stir in shredded cheeses one handful at a time until completely melted.


Makes 7-9 servings.