1-1/2 pounds broccoli, trimmed tender stalks 2 Tablespoons unsalted butter 1 onion, finely chopped 1/4 cup gf flour 5 cups gf chicken stock, or vegetable stock 1/2 teaspoon dried thyme 1 Tablespoon lemon juice 2 cups milk 1/2 pound cheddar cheese, shredded Salt and pepper to taste
Measure out 1/2 cup of small broccoli florets and set aside.
Coarsely chop remaining broccoli.
In a large heavy saucepan, melt butter over medium heat. Add onion and saute for 5 minutes. Sprinkle in flour and saute for 1 minute more. Slowly pour in stock, stirring continuously. Add chopped broccoli, thyme and lemon juice; bring to a boil. Reduce heat and simmer, covered about 20 minutes.
A few minutes before broccoli is done, bring a small amount of water to a boil in a small saucepan. Add reserved florets and simmer for about 3 minutes. Drain and cover.
In a food processor, puree soup in small batches.
Return puree to pan, stir in milk and bring to a simmer. Reserve a small amount of cheese for presentation and add the rest to soup. Stir until cheese melts; season with salt and pepper.
Ladle soup into bowls and garnish with brocolli florets and cheese.