Cream of Broccoli Soup

Serves 6-8

• 2 lb. broccoli
  2 tbsp. butter
  1/2 cup yellow onions, chopped
  1/4 cup chopped green pepper
  2 tbsp. flour
  6 cup chicken stock
  1 bay leaf
  1 tsp parsley
  1 tsp ground thyme
  6 black peppercorns
  Pinch nutmeg
  3 egg yolks, whipped & blended with 1 cup milk or cream
  
• Preperation
• Chop the broccoli sauté in the butter along with the onions and green pepper. Sprinkle with the flour and stir. Add to the stock, along with the bay leaf, parsley, thyme and peppercorns. Cook for 30 minutes remove bay leaf and puree mixture in blender. Add the nutmeg. Strain the soup from the pulp and return to pan. Add into hot soup the egg yolk and milk or cream mixture.