Cheesy Broccoli Soup
Serves 8

2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
8 cups chicken stock (or vegetable stock)
2 pounds broccoli florets, chopped
1 cup half and half
1 cup cheddar cheese, grated
salt and pepper, to taste
1/2 cup grated Parmigiano Reggiano cheese

Heat a large saucepan over medium high heat. Add olive oil and onion and cook for 3 minutes. Add garlic and cook for one more minute. Add stock and broccoli, cover, and bring to a boil. Reduce heat and simmer for 15 minutes. Add half and half and cheddar and return to medium heat for 5 minutes. Remove from heat and puree with a stick blender or carefully transfer to a blender to puree. Season to taste, pour into bowls, and serve with grated Parmigiano Reggiano cheese on top.