3 tbsp. butter
1 med. onion, chopped
4 c. hot chicken stock
1 1/2 lbs. broccoli and stems peeled and chopped
1/2 c. low fat milk
1 egg yolk
1/2 tsp. salt
Freshly ground white pepper
3 hard boiled eggs, halved for garnish

Combine butter and onion in 2 1/2 quart pan. Cover and cook on high 5 minutes. Stir in stock and broccoli, cover and cook on high for 15 minutes. Whisk milk and egg yolk in small bowl and blend into soup. Cook on high 2 minutes. Add salt and pepper to taste.

Transfer soup to blender in small batches and puree. Pour into a soup tureen gently arrange hard boiled egg halves, yellow side up to flour on top just before serving. Can be prepared ahead and reheated several times without a problem.