6 tablespoons butter
2 pounds broccoli, keep stems and florets separate, cut in bite-size pieces
1 onion, chopped
2 cloves garlic, minced
thyme, rosemary, salt, pepper - all to taste
4-6 cups chicken or vegetable stock
1-2 cups milk
4 tablespoons flour
1-2 cups grated sharp cheddar cheese
Melt 3 tablespoons butter in large saucepan; sauté onions and broccoli stems until the onions are translucent; add garlic and thyme; sauté 1 minute; add chicken/vegetable stock. Simmer until the broccoli stems are tender.
Whisk together the remaining 3 tablespoons butter with the milk and the flour to make a paste. Whisk paste into the soup; add broccoli florets ; simmer until the soup thickens and the florets are tender. Stir in the cheese to melt.