INGREDIENTS
3 cups
unsalted chicken stock
1 3/4 cups
broccoli florets, coarsely chopped (about 8 ounces)
1 cup
diced yellow onion
1/2 cup
chopped carrot
3/8 tsp
salt
1/4 tsp
freshly ground black pepper
2
garlic cloves, minced
3/4 cup
half-and-half
4 oz
shredded reduced-fat extra-sharp cheddar cheese, divided
1/4 cup
fresh flat-leaf parsley leaves