1 lg. bunch of broccoli
1/4 c. butter
3 tbsp. flour
4 c. chicken stock
2 egg yolks
1 c. heavy cream
Salt & pepper to taste

Melt butter in 2 quart soup pot. Whisk in the flour. Add chicken broth 1 cup at a time while stirring. Add pieces of cleaned broccoli to pot and simmer 20 to 25 minutes. Puree soup in blender or food processor and return it to the pot.

Beat 2 egg yolks in a small bowl. Whisk cream into yolks. Add to soup pot, stirring. Heat just until soup is ready to boil. Serve hot. Refrigerate leftovers in a covered glass jar.