3 tablespoons of butter or margarine
1 medium onion, finely chopped
1 clove of garlic, minced
8 cups of hot chicken broth
1 bunch of broccoli with stems removed and cleaned
1/2 cup of milk
1 egg yolk
salt and black pepper
chives and green onion
3 tablespoons of butter or margarine
1 medium onion, finely chopped
1 clove of garlic, minced
8 cups of hot chicken broth
1 bunch of broccoli with stems removed and cleaned
1/2 cup of milk
1 egg yolk
salt and black pepper
chives and green onion
In a pot, melt the butter or margarine and add the onion and garlic
Fry for a few minutes
Add the broccoli
Cut the stems into slices and tear the florets into pieces
Add the stems to the broth
Let it cook for 5 minutes
Add the florets and let it cook for an additional 10 minutes
Whisk the milk with the egg yolk and add some of the pot's broth
Mix well and add to the soup
Cook, stirring occasionally for about 3 minutes
Check the seasoning
Remove from heat and whisk slowly in a blender
Pour into a tureen and sprinkle with chives and green onion
Serve
Serves 6-8 people.
