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Cheesy Broccoli Soup

1 tb Margarine (or less)
1/2 sm Vidalia onion (or other sweet onion), minced
2 bn Broccoli; trimmed, florets separated; stems thinly sliced
3 c Vegetable stock; or water
3 tb Flour dissolved in a little water
Salt and freshly ground pepper to taste
1 c 1% milk (heated); (or half and half *
1/2 c Reduced fat shredded cheddar cheese
1/2 c Reduced fat shredded cheddar cheese, additional

In a large pot or Dutch oven, heat margarine over medium- high heat until bubbly; saute onion just until softened. Add stems, flowerettes and broth. Bring to a boil, reduce heat and simmer until barely done.

Transfer broccoli mixture to food processor or blender and puree. (Can use a hand blender if powerful enough to puree the broccoli. Mine really is not. )

Return the pureed broccoli to the pot and continue to heat. Stir in flour-water mixture; season to taste with salt and pepper. Mix in milk or Half and Half. (I like to use my hand blender to do this. )

Bring to a gentle boil, stirring constantly until soup thickens and becomes creamy. Gradually add 1/2 cup of cheddar cheese, stirring until melted. Pass additional cheese at the table.

Serves 4 to 6.

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