Broccoli Cheddar Soup

• 1 lb of broccoli florets
• 3/4 cup water
• 14 oz Field Day Organic Vegetable Broth
• 2 Tbsp all-purpose flour
• 1 onion
• 2 tsp garlic powder or 1 clove fresh garlic, minced
• 1 tbl butter
• 1 cup Neighborly Farms Raw Milk Cheddar Cheese, shredded
• 1 cup Kimball Brook Farm Half & Half
• Salt and pepper, to taste

Place broccoli and water in microwave safe dish. Cover with plastic wrap, poke a few holes and microwave broccoli until fork tender (about 6 minutes on high). Meanwhile, heat butter in a large sauce pan. Saute onions on medium heat until they start to become clear. Add the garlic and flour. Stir to coat the onions. Add the vegetable broth, about 1/4 of the broccoli spears and 1/2 cup of the broccoli water. Mash entire mixture with a potato masher.

Bring to a rapid boil and boil for about 3-5 minutes. Decrease heat, add the rest of the broccoli spears, the half-and-half and the shredded cheese. Stir until cheese melts. Season to taste with salt and pepper and serve warm with a good piece of bread on the side.