2 lb. broccoli (can use hard ends of broccoli to be frugal)2 tbsp. butter1/2 c. yellow onions, chopped1/4 c. chopped green pepper2 tbsp. flour6 c. chicken soup stock1 bay leafParsley1 tsp. ground thyme6 black peppercornsPinch nutmeg3 egg yolks, whipped & blended with 1 c. milk or cream

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 mixture in blender or sieve. Add the nutmeg. Strain the soup from the pulp and return to pan. Add the egg yolk and milk or cream mixture and pour into hot soup. Serve with some of the reserved broccoli buds floating in the bowl.when you serve it add parmasian cheese and garnish with paerley .

if you aready ba2a boilt the brorocly you can do it the lighter way ,blend the broccoli and add cream or milk if you want it lighter youcan use half-half or skimmed and add slat n ppr to taste with 1 cube of chicken stok and blend and then heat it til its a bit creamy add the paramcheese before you serve it sometimes i add mozarella to give it the cheesecreamy texture .

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