Cream of Broccoli Soup

Cream of Broccoli Soup with Cheddar Cheese Crust
(fashionably foodie)

1 small onion, chopped
1 clove garlic, minced
3 Tablespoons butter
7 cups water, divided
1 head fresh broccoli and stem, chopped
1 1/2 Tablespoons cornstarch
1 1/2 Tablespoons chicken bouillon powder
salt and pepper to taste
1/4 cup cream
1/2 cup milk
shredded cheddar cheese

add butter to a large saucepan or stockpot. saute onion and broccoli stems for 4 minutes to soften. add garlic, broccoli, 6 cups water, and chicken bouillon. bring to a boil and simmer 10 minutes. whisk cornstarch in 1 cup water and add into pot. boil together for 5 more minutes. add cream and milk and season to taste. bring barely to a boil and turn off heat. preheat broiler. ladle soup into oven-safe serving bowls on a cookie sheet covered with foil. top each bowl with a small packed handful of cheese. broil about 3 minutes, until cheese melts and bubbles golden brown.

*i broil sliced buttered pieces of french bread, hit with a dash of garlic salt, alongside the bowls on the cookie sheet. everything broils in almost equal time.

this recipe is very adaptable:
*can sub chicken broth for bouillon and water.
*can sub frozen broccoli pieces.
*can sub half and half for cream and milk.
*can add more or less butter.
*can sub flour for cornstarch, double the flour (3 Tbsp.)
*use as little or much cheese as desired for topping.