Directions1. Bring chicken stock to simmer add onions, garlic and salt and pepper to taste.
2. Place broccoli florets in strainer, place into boiling stock and poach until tender.
3. Cool florets and place them aside to garnish soup. Add to stock pepper, bacon and heavy cream. Add slurry mixture, cornstarch and water until medium consistency.
4. Add broccoli and cheddar cheese. Serve with fresh herb breads.