Broccoli Cheddar Soup

I don't normally make cream soups because I always seem to scorch them. It's my curse, I guess. But this one was calling me tonight, and it happens to be Burke's favorite kind of soup ever. Nothing burned, so I'd say it was a success. Yum!

Ingredients

• 1 stick Butter
• 1 Onion - diced
• 3-4 cloves Garlic - minced
• 1/3 cup Flour
• 3-4 cups Chicken Stock - warmed
• 1 cup Heavy Cream
• 2 tsp Mustard (Regular or Dijon)
• 1 tsp Salt
• Fresh Ground Black Pepper
• 6-8 cups Broccoli florets - chopped small
• 4 cups Sharp or Extra Sharp Cheddar, plus extra for garnish if desired

Directions

Heat oven to 450. Place Broccoli on baking sheet and drizzle with a bit of Oil and Salt to taste. Roast for 10-15 min or until tender crisp. Meanwhile, melt Butter in your soup pan and add Onion and Garlic. Saute over high heat until carmelized. Add Flour and whisk until well incorporated, reduce heat and continue cooking for 1-2 min. Slowly add Stock, whisking constantly. Simmer for a few minutes, then add Cream, Mustard, Salt and Pepper and Broccoli (when done). Remove from heat and stir in Cheese until melted.