1 lb. broccoli
2 c. chicken stock
1 bay leaf
1/4 c. chopped onion
2 tbsp. butter
1 tbsp. flour
2 tbsp. chopped parsley
1/4 tsp. dried thyme
1/4 tsp. dried sage
Pinch of nutmeg
1/4 tsp. ground pepper
Dash Worcestershire sauce
1 egg yolk
1/2 c. heavy cream
1 c. sharp Cheddar cheese
1/4 c. good Sauterne wine
Fresh parsley

1. In a large soup pot, cook broccoli in chicken stock and bay leaf until tender, about 20 minutes.

2. Meanwhile, saute onions in butter until transparent. Remove from heat and add flour. Mix well. When broccoli is tender, remove bay leaf and puree in blender with chicken stock. Return to pot; add onion mixture, parsley, thyme, sage, nutmeg, pepper and Worcestershire sauce. Stir until thoroughly blended. Heat on low heat.

3. Mix egg yolk with cream and one cup of the soup. Return to the pot along with the cheese and wine. Stir to blend. Heat thoroughly and serve, garnished with fresh parsley. Yield: 6 servings.