4	each	yellow onions, chopped
12	cloves	garlic, crushed
4	each	celery, chopped
2	each	carrot, chopped
1	cup	butter
2	tbsp.	dried thyme
1	tbsp.	dried tarragon
4	each	bay leaf
4	lb.	broccoli
1 1/2	gal.	water
1	qt.	heavy cream
1/2	lb.	grated cheddar cheese
		salt to taste
		ground black pepper to taste

Saute the onion, garlic, celery, and carrot in the butter for 10 minutes, until softened. Stir in the herbs and cook another 10 minutes. While the vegetables are cooking, trim off the florets of the broccoli. Cut the remaining stems into 1" pieces, discarding any woody ends. Set the florets aside for later and add the stem pieces to the pot. Add the water and simmer until the broccoli is very tender. Allow the soup to cool for 15 minutes and then process it in the blender until smooth. Pass the soup through the china cap into a clean pot. Return the pot back to the stove and stir in the cream and reserved broccoli. Bring the soup back to a simmer and cook for 10 minutes. Reduce the heat to low and begin adding the cheese, whisking continuously. When all of the cheese has been added and is smooth, season to taste with salt and pepper. Once the cheese has been added, at no time should the soup be exposed to high heat or allowed to boil. If so, the cheese will coagulate and become stringy. Keep the soup warm in a bain marie.

Yield: 2 gal Serves: 42 (6 fl. oz. servings)