Makes 4 servings and can be easily doubled. Reserve a few pieces of the main vegetable to be added during the last 10 minutes of cooking. Steam vegetables first.

1 med. onion, chopped
3 tbsp. butter
3 tbsp. flour
4 c. chicken stock
2-3 c. any firm-textured vegetable, rinsed & chopped (broccoli, asparagus, spinach, etc.)
2 egg yolks
1/2 c. light cream (reserved pieces of vegetable)
White pepper

Saute onion in butter over medium heat in a large saucepan until onion is soft but not brown. Stir in flour. Whisk in stock and add vegetable. Cover and simmer 15 minutes. Separate liquids from solids through a strainer. Puree solids in a food processor or blender.

Return liquid and puree to saucepan. Beat egg yolks and cream together. Spoon a little of the hot soup into the egg-cream mixture and stir. Return mixture to the soup. Toss in reserved vegetable pieces and cook over low heat 10 minutes. Add white pepper to taste.

To make fat-free: Use evaporated milk (in place of light cream). Works great!