ingredients (makes 4 servings):
3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
1 cup yellow onions or sliced leeks (white parts only, well rinsed)
1/2 teaspoon minced garlic
3 tablespoons all-purpose flour
3 cups chicken broth
16 oz (1 lb) broccoli
1/2 cup milk
1.5-2 cups cheddar cheese (mr ben and i used a mexican cheese blend)
salt and pepper to taste
In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions and cook, stirring, until soft, 3 minutes. Add the garlic and cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken broth, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes.
meanwhile, cook the broccoli, then blend or puree in a food processor. don't blend too long if you still want some bigger pieces of broccoli.
add broccoli to soup. add milk and bring to a simmer to heat through. add the cheese and cook over low heat, stirring, until melted. add the remaining 2 tablespoons cold butter, stirring to blend.
ladle into bowls.
serve with bread if you like (i just toasted some bread and cut it into crouton size pieces).
recipe adapted from here.