Things You'll Need:
- 8 cups broccoli florets (with stems close to the florets if desired) 2 stalks celery 1 medium onion 5 cups chicken broth/stock (or) 5 cups water seasoned (to taste) with vegetable base 4 tablespoons butter or margarine 2 rounded tablespoons all-purpose flour 1 teaspoon granulated garlic 2 cups light or heavy cream 3 egg yolks Fresh ground pepper 1 large bay leaf Parsley to taste Chopped scallion greens Sauté pan Dutch oven or large pot 2-quart pot Cutting board Chef knife
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Step 1
Chop the celery and onion on a cutting board to desired size.
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Step 2
Place 2 tablespoons of butter or margarine in a sauté pan and add the chopped celery and onions. Cook on medium heat until the vegetables are slightly tender.
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Step 3
Place the chicken broth or stock (or the vegetable base/water mix) into a Dutch oven or large pot. Add granulated garlic, bay leaf and fresh ground pepper. Turn burner on to medium-low and cover.
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Step 4
Place the cream into a 2-quart pot and whisk in egg yolks thoroughly. Turn the burner on to medium-low heat and cover.
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Step 5
Rinse out the sauté pan and dry. Place the remaining 2 tablespoons of butter into the pan and melt on medium-low heat. Stir in flour until the mixture is pasty. Add the mixture to the pot of milk and eggs, adding the roux slowly and whisking briskly until the cream is thickened. Add the cream mixture to the broth.
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Step 6
Add the broccoli florets and then the parsley (to taste). Bring the soup to a slight boil, then turn the burner down to low and cover, stirring occasionally for 45 minutes.
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Step 7
Chop the scallion greens to 1/4 inch or less in size.
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Step 8
Dish out the soup and top with chopped scallion greens to garnish.
