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Remove broccoli florets from steps and cut large pieces into halves or fourths; trim, peel and cut stems about 1/4" thick. Sauté onion in 1/4 cup olive oil in a stockpot over medium heat until translucent. Add broccoli, garlic, tarragon, 4 cups broth, wine, lemon juice and remaining olive oil and bring to a boil. Reduce heat and simmer, cover and cook 30 minutes, stirring occasionally and adding more broth as necessary.
Puree the soup with a handheld immersion blender or transfer to a food processor or blender and puree in batches (be careful, the liquid will be hot). Add more broth if necessary to achieve the desired consistency. Stir in 1/2 cup white cheddar until it melts. Season with salt and pepper to taste. Pour into bowls and garnish with remaining white cheddar and sprigs of tarragon.
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