Sunday, June 27, 2010

Cream of Broccoli Soup


4 cups broccoli
1 stick butter
4 cloves garlic (or less)
1 TB chervil (may sub parsley)
1 tsp salt
1 tsp white pepper
4-5 cups milk
1 egg yolk
1/4 cup flour (whole wheat ok)
1/4 tsp cardamom
1/4 tsp mace
Parmesan cheese for garnish (opt.)

Cut broccoli into bite-sized pieces. Discard hard stem pieces. Peel any other stem pieces you include. Steam broccoli for 15 minutes, or until starting to soften. In a skillet, melt half of the butter and add the garlic to saute. Add broccoli and chervil and cover to cook for 10 minutes or until very soft. While cooking, add egg yolk to 2 cups of the milk. Melt remaining butter in a sauce pan and add flour. Mix well and add the egg/milk mixture slowly. Add cardamom, mace and white pepper and continue to stir until thick. When broccoli is soft, mash it in the skillet until well crushed. Add broccoli to the saucepan and stir. Add milk until soup is the desired consistency. Once heated thru, serve with grated Parmesan cheese as a garnish. Note: I've made this recipe with half asparagus, half broccoli and it works well if the asparagus are chopped small. Otherwise, there are long stringy nasties in the soup.

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