INGREDIENTS
3 cups
broccoli florets, (large chunks so they don’t burn while roasting)
2 tbsp
olive oil
Salt/pepper,
2 tbsp
Parmesan cheese, grated
1/2
finely diced onions
2 tbsp
butter
2
garlic cloves, minced (or 2 teaspoons bottled minced garlic)
2
springs fresh thyme (or 1 teaspoons dried thyme)
2
bay leaves
3 cups
chicken broth
1 pint
(equivalent to 2 cups) half and half (you can sub milk)
1/4 cup
flour
2
+ ½ cups sharp white cheddar cheese