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Cream of Broccoli Cheddar Soup

1 1/2 lbs broccoli, chopped
1 qt chicken stock
1/4 lb butter
1/2 onion, chopped
1 bay leaf
3/4 tsp salt
3/4 tsp white pepper
1/4 tsp onion salt
1/4 tsp garlic salt
pinch basil, sage, thyme
dash Tabasco sauce
2 cups milk
1/2 cup cream
1 cup buttermilk
7 Tbsp flour
1 1/2 cups cheddar cheese, shredded
1/4 lb butter, melted

Chop broccoli in a food processor or by hand. In a large pot, bring
stock to a boil. Add broccoli and simmer until almost done. Saute
onions in 2 tablespoons of butter (or bacon drippings!). Add onions
and seasonings to stock. Simmer until vegetables are tender. Warm
milk, cream, and buttermilk. Melt remaining 6 tablespoons of butter,
in a large saucepan over low heat. When the butter is bubbling,
add flour and whisk constantly for 1 to 2 minutes. Add warmed
liquids and stir until mixture is thickened. Stir in cheddar
cheese, until cheese melts. Gradually add thickened liquids to
stock and stir. Soup should be very hot, but not boiling. Remove
bay leaf. Turn off heat and stir in melted butter. Serve or
refrigerate overnight and serve cold.


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