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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 tbsp. butter
2 tbsp. flour
8 cups cold chicken stock
2 sm. bay leaves
Salt and white pepper to taste
4 stalks fresh broccoli
2 cups heavy cream
6 egg yolks
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Directions:
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Melt butter in a large pot, do not brown. Add flour to make a paste. Add cold chicken stock and place on medium heat. Using a wire whip, stir slowly and bring to a slow boil. Add bay leaves, salt and white pepper to taste. Cut stems of broccoli into small pieces and add to soup. Simmer for 30 minutes.
Strain soup through cheesecloth or a kitchen strainer. Cut broccoli florets into large pieces and add to soup. Simmer until broccoli is tender, but not soft, about 15 minutes.
Shortly before serving, heat cream and egg yolks together and add to soup, stirring constantly. Remove from heat immediately and place in a hot-water bath until served.
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Comments from Anonymous
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Note: If soup is reheated on the stove, it will curdle.
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