3 tbsp. butter
3 tbsp. flour
4 c. chicken broth
2 c. broccoli florets
3/4 c. grated carrots
1/2 c. chopped celery
1 sm. onion, chopped
1/2 tsp. pepper
1 sm. garlic, chopped
1 c. heavy cream
1 egg yolk
1 1/2 c. Jarlsberg cheese, shredded

Melt butter in 3 quart saucepan. Add flour and mix together until blended. Cook 2 minutes. Remove from stove. Gradually add chicken broth, stirring constantly until smooth. Bring to a boil over medium heat, stirring constantly. Add vegetables and pepper. Cover to simmer 6 minutes or until tender. Blend cream and egg yolk and blend in 3 tablespoons of the soup. Return this to pot of soup. Cook until boiling point, DO NOT BOIL. Slowly blend in cheese until melted.