Buttery Cream Of Broccoli Soup
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chicken broth||4 Cup (64 tbs)|
|Broccoli||1 Pound, cut into florets, stalks removed|
|Half and half||1⁄4 Cup (4 tbs)|
|Lemon peel strips||1 Teaspoon|
Place butter in 2-quart microproof casserole and cook on HI, 1 to 1 1/2 minutes, or until melted.
Stir in flour and mix until smooth.
Blend in stock.
Cover with casserole lid and cook on HI, 7 minutes.
Add broccoli and blend well.
Cover and cook on HI, 15 minutes, or until tender.
Let stand 10 minutes.
Transfer soup to blender or food proces-sor in batches and puree.
Return to casserole; cover and cook on HI, 4 to 5 minutes, or until heated through.
Beat half and half with egg yolk in small bowl.
Add a little warm soup and blend well.
Beat mixture into remaining soup a little at a time; blend well.
Cook on 60, 1 to 2 minutes.
Garnish with lemon peel.