Cream Of Broccoli Soup
|Yellow onions||1⁄2 Cup (8 tbs), chopped|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chicken soup stock||6 Cup (96 tbs)|
|Ground thyme||1 Teaspoon|
|Egg yolks||3 , whipped and blended|
|Milk/Cream||1 Cup (16 tbs)|
Chop up the broccoli, saving some of the small buds and flowers for later use.
Saute in the butter along with the onions and green pepper.
Sprinkle with the flour, and stir.
Add to the soup stock, along with the bay leaf, parsley, thyme, and peppercorns.
Cook for 30 minutes, and puree the mixture in a blender or sieve.
Add the nutmeg, strain the soup from the pulp, and return to pan.
Add a bit of the puree to the egg yolk and milk or cream mixture, then pour into hot soup.
This will prevent curdling.