2 cups of shredded cheddar cheese
1 cup of heavy cream
2 tablespoons of butter
Salt and pepper to taste
Instructions:
Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
Add the broccoli and broth to the pot and bring to a boil. Reduce the heat to a simmer and let the soup cook for about 10 minutes, or until the broccoli is tender.
Using an immersion blender or a blender, puree the soup until smooth.
Stir in the heavy cream and cheddar cheese until the cheese is melted.
Season with salt and pepper to taste.
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