Cream Of Broccoli Soup

• 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

1. Chop up broccoli, saving some of the small buds and flowers for later use.
2. Saute broccoli in butter with onions and green pepper. Sprinkle with the flour; stir.
3. Add to soup stock, with bay leaf, parsley, thyme and peppercorns.
4. Cook for 30 minutes and puree the mixture in a blender.
5. Add nutmeg, strain the soup and return to pan.
6. Add egg yolk and milk or cream and pour into hot soup.

broccoli, yellow onions, flour, bay leaf, ground thyme, nutmeg, butter, green pepper, chicken soup stock, parsley, black peppercorns, egg yolks

Taken from www.cookbooks.com/Recipe-Details.aspx?id=232652 (may not work)