2 lb. broccoli (can use hard ends of broccoli to be frugal)
2 tbsp. butter
1/2 c. yellow onions, chopped
1/4 c. chopped green pepper
2 tbsp. flour
6 c. chicken soup stock
1 bay leaf
Parsley
1 tsp. ground thyme
6 black peppercorns
Pinch nutmeg
3 egg yolks, whipped & blended with 1 c. milk or cream

Chop up the broccoli, saving some of the small buds and flowers for later use. Saute in the butter along with the onions and green pepper. Sprinkle with the flour and stir. Add to the soup stock, along with the bay leaf, parsley, thyme and peppercorns. Cook for 30 minutes and puree mixture in blender or sieve. Add the nutmeg. Strain the soup from the pulp and return to pan. Add the egg yolk and milk or cream mixture and pour into hot soup. Serve with some of the reserved broccoli buds floating in the bowl.

Serves 6-8.