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Categories:
broccoli yellow onions flour bay leaf ground thyme nutmeg butter green pepper chicken soup stock parsley black peppercorns egg yolks
Viewed: 94 - Published at: 7 years agoIngredients
- 2 lb. broccoli
- 1/2 c. yellow onions, chopped
- 2 Tbsp. flour
- 1 bay leaf
- 1 tsp. ground thyme
- pinch of nutmeg
- 2 Tbsp. butter
- 1/4 c. chopped green pepper
- 6 c. chicken soup stock
- parsley
- 6 black peppercorns
- 3 egg yolks, whipped and blended with 1 c. milk or cream
Method
- Chop up broccoli, saving some of the small buds and flowers for later use.
- Saute broccoli in butter with onions and green pepper. Sprinkle with the flour; stir.
- Add to soup stock, with bay leaf, parsley, thyme and peppercorns.
- Cook for 30 minutes and puree the mixture in a blender.
- Add nutmeg, strain the soup and return to pan.
- Add egg yolk and milk or cream and pour into hot soup.
