Serves 6-8 Difficulty
1-1/2 pounds broccoli, w/trimmed tender stalks 2 Tablespoons unsalted butter 1 onion, finely chopped 1/4 cup gf flour 5 cups gf 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 the soup. Stir until cheese melts. Season with salt and pepper. Ladle soup into warm bowls and garnish with florets and cheese.