Broccoli and Cheddar Soup

The inspiration behind this soup came from a restuarant we ate at last weekend. We didn't even eat the soup there- it was just on the specials board. But I have been thinking about the soup all week (yep, life is pretty exciting for us).
The final product didn't disappoint. Creamy, rich and tasty, but you definately need lots of bitey cheddar cheese to add lots of flavour.


Broccoli and Cheddar Soup:
6 tbs butter
3 tbs plain flour
1/2 cup cream
1/2 cup milk
4 heads of broccoli (stems and florets seperated)
1 onion, finely chopped
2 cloves garlic, finely chopped
 6 cups chicken stock
2 cups of grated strong cheddar cheese

 Chop the broccoli stems into bite size pieces.
In half the butter fry the onion and broccoli stems for 4-5 minutes.
Add the garlic and fry for a further 2-3 minutes.
Add the chicken stock and boil until the stems are tender (about 15 minutes).
Meanwhile, melt the remaining butter and add it to the plain flour to make a thick paste.
Add the cream, milk and butter/flour paste into the soup, whisking to combine.
Add the broccoli florets (these are added now so they don't overcook and lose their colour).
Cook until tender (another 5-10 minutes).
Blend together either in a food processor or using a sick blender.
Add the cheddar cheese and stir to combine whilst still hot.