Ingredients

  • 2 pounds broccoli
  • 2 tablespoons cold water
  • 2 egg yolks (beaten)
  • 1 cup heavy cream
  • onion (1 sm.)
  • 1/2 green pepper
  • 1 stick celery
  • 1 sprig parsley
  • 2 tablespoons butter
  • 6 cups chicken stock
  • 1 bay leaf
  • 2 teaspoons cornstarch

Directions

  1. Chop broccoli, onion, pepper and parsley very fine. In saucepan melt butter and saute the chopped vegetable mixture for a few minutes. Add chicken stock and bay leaf. Bring to a boil, cover and let simmer for 30 minutes. Remove and discard bay leaf.
  2. Puree mixture until smooth in blender or food processor. Return soup to low heat.
  3. Combine cornstarch and cold water and stir mixture into soup.
  4. In a separate bowl, combine egg yolks and cream and temper by gradually whisking in 1/2 cup of hot soup. Slowly stir warmed egg and cream mix back into soup.
  5. Continue stirring over low heat until soup is slightly thickened and reheated. DO NOT BOIL. Serve warm or chilled. Makes six servings.
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NutritionView more

360Calories
Sodium18%DV440mg
Fat40%DV26g
Protein27%DV14g
Carbs8%DV24g
Fiber20%DV5g

PER SERVING *

Calories360Calories from Fat230
% DAILY VALUE*
Total Fat26g40%
Saturated Fat14g70%
Trans Fat
Cholesterol155mg52%
Sodium440mg18%
Potassium810mg23%
Protein14g27%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate24g8%
Dietary Fiber5g20%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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