Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Bunch broccoli |
| 2 tablespoons | Butter |
| 2 \N | Shallots or 1 small onion; minced |
| 1 \N | Clove garlic; minced |
| \N \N | Salt and pepper |
| 1 tablespoon | Flour |
| 4 cups | Chicken stock or canned broth |
| 2 cups | Shredded Cheddar cheese |
Boil broccoli until tender. Save water to mix with stock or broth. Melt butter in soup kettle. Saute shallots and garlic until tender. Sprinkle with flour; stir over low heat until blended. Add stock; continue stirring until smooth. Add cheese; stir until melted. Add coarsely cut broccoli, salt and pepper, heat slowly. Serves 4 to 6.
Posted to recipelu-digest Volume 01 Number 285 by "Diane Geary" <diane@...> on Nov 22, 1997