Broccoli Soup with Cheddar Crust

6 tablespoons butter, room temperature

1/2 kilogram fresh broccoli, stems and florets, separated and chopped into bite–size pieces

1 piece large onion, chopped

2 pieces garlic cloves, minced

1 teaspoon chopped fresh tarragon or 1/2 teaspoon, dried

6 1/2 cups chicken stock

1 cup whipping cream

3 tablespoons Maya All–Purpose Flour

salt and pepper to taste

2 cups grated cheese

Melt 3 tablespoons butter in a heavy sauce pot over medium heat. Add broccoli stems and onion, saute until onion is translucent, about 6 minutes. Add garlic and tarragon. Saute in 1 minute. Add stock, bring to a boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.

Mix remaining 3 tablespoons butter with flour in a small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently about 5 minutes.

Cool slightly, season with salt and pepper to serve.

Preheat broiler. Place oven proof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles are around edges, about 4 minutes.