1 qt. broccoli, heads, packed
2/3 c. butter
1/3 c. flour
3 c. warm milk
2 c. hot chicken broth
2 tsp. salt
1/4 tsp. white pepper
8 tbsp. lemon juice
1 clove garlic, crushed
1 tbsp. Worcestershire sauce
1/4 tsp. Tabasco or a little cayenne pepper
2 c. heavy cream
3 egg yolks

In a saucepan, cook broccoli in the butter until soft. Blend in the flour and simmer until smooth and bubbling. Add the next 8 ingredients. Stir constantly until smooth and thick. Remove from heat and whirl. Stir in the cream and bring just to a boil. Remove from heat. Beat egg yolk in a small bowl, whisk a little of the hot soup into beaten eggs. Pour egg mixture into soup, stirring constantly.