1
melt 3 tbs butter in a pan and add the onion, salt, and pepper. Cook until soft. Add garlic and thyme, stir and cook until fragrant (20 sec).
2
Add the flour, cook, stirring constantly (2 min), add the chicken stock, and stir constantly until it is at a boil. Reduce heat and simmer until thickened (about 5 minutes).
3
Add the broccoli and stir until tender (about 10 minutes)
4
Remove from heat and puree using an immersion blender, or in small batches in the blender.
5
return back to the pot and add the milk, bring to a simmer to heat through.
6
add the cheese and stir until melted. Add the remaining two tbs of butter, stir until blended.
