3 tablespoons of butter or margarine
1 medium onion, chopped
2 cloves of garlic, minced
8 cups of chicken broth, hot
1 bunch of broccoli with stems cut and cleaned
1/2 cup of milk
1 egg yolk
salt and black pepper
parsley and green onion
3 tablespoons of butter or margarine
1 medium onion, chopped
2 cloves of garlic, minced
8 cups of chicken broth, hot
1 bunch of broccoli with stems cut and cleaned
1/2 cup of milk
1 egg yolk
salt and black pepper
parsley and green onion
In a pot, melt the butter and add the onion and garlic
Fry for a few minutes
Add the
Cut the stems into slices and separate 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 together the milk, egg yolk, and a little of the pot's broth
Mix well and add to the soup
Cook while stirring occasionally for about 3 minutes
Check the seasoning
Remove from heat and whisk in small increments with a blender
Transfer to a serving bowl and sprinkle with parsley and green onion
Serve
Serves 6-8.
