Broccoli Cheddar Soup

Roughly chop the broccoli floret into bite sized pieces, and peel and chop the stems. In a large pot combine the broccoli, onion, and chicken stock. Bring to a boil, reduce heat and simmer until the broccoli stems are tender.

With a slotted spoon, remove the broccoli stems, onion, and half the floret pieces to the blender and puree. Return to pot.

Add the cheese, a handful at a time and stir until well blended. Taste and season with salt and pepper.