Instructions: Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; saute until onion is translucent, about 6 minutes. Add garlic and tarragon; saute 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.

Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.)

Preheat broiler. Place 6 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes.

This recipe yields 6 servings.

Comments: "As a student at Bloomsburg University, I spent many Sunday afternoons at Russell"s restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman of Lebanon, Pennsylvania. "A decade after graduating, I still crave their cheddar-crusted broccoli soup. I would be thrilled if the owners would share the recipe-and so would my family."

The stems and florets are added to the soup separately so that the stems will cook until tender and the florets won"t overcook.

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