Cream Of Broccoli Soup
By: Anonymous
Published: Friday, January 1, 2010 - 12:42am

Ingredients




2 lbs. broccoli
2 tablespoons cold water
2 egg yolks, beaten
1 cup heavy cream
1 sm. onion
1/2 green pepper
1 stick celery
1 sprig parsley
2 tablespoons butter
6 cups chicken stock
1 bay leaf
2 teaspoons cornstarch

Preparation

1 Chop broccoli, onion, pepper and parsley very fine. In saucepan melt butter and saute the chopped vegetable mixture for a few minutes. Add chicken stock and bay leaf. Bring to a boil, cover and let simmer for 30 minutes. Remove and discard bay leaf. 2 Puree mixture until smooth in blender or food processor. Return soup to low heat. 3 Combine cornstarch and cold water and stir mixture into soup. 4 In a separate bowl, combine egg yolks and cream and temper by gradually whisking in 1/2 cup of hot soup. Slowly stir warmed egg and cream mix back into soup. 5 Continue stirring over low heat until soup is slightly thickened and reheated. DO NOT BOIL. Serve warm or chilled. Makes six servings.