2 lbs. broccoli
1 sm. onion
1/2 green pepper
1 stick celery
1 sprig parsley
2 tbsp. butter
6 c. chicken stock
1 bay leaf
2 tsp. cornstarch
2 tbsp. cold water
2 egg yolks, beaten
1 c. heavy cream

Chop broccoli, onion, pepper and parsley very fine. In saucepan melt butter and saute the chopped vegetable mixture for a few minutes. Add chicken stock and bay leaf. Bring to a boil, cover and let simmer for 30 minutes. Remove and discard bay leaf.

Puree mixture until smooth in blender or food processor. Return soup to low heat.

Combine cornstarch and cold water and stir mixture into soup.

In a separate bowl, combine egg yolks and cream and temper by gradually whisking in 1/2 cup of hot soup. Slowly stir warmed egg and cream mix back into soup.

Continue stirring over low heat until soup is slightly thickened and reheated. DO NOT BOIL. Serve warm or chilled. Makes six servings.