1 lb. broccoli
4 tbsp. (1/2 stick) butter
6 tbsp. flour
6 c. chicken broth
Whipped cream
1 c. heavy cream
2 egg yolks
Salt & pepper
Thin slices of lemon

Cook the broccoli in 4 cups of boiling salted water until barely tender. Drain and save the cooking water. Melt the butter, blend in the flour and cook stirring constantly until well blended and golden but not brown. Add the chicken broth and 2 cups of the broccoli, cooking water, stirring until smooth. Add the cooked broccoli, except for a few of the flowerettes which are saved for the garnish.

Simmer the soup for 20 minutes. Put in the blender a little at a time, or press through a fine sieve. Stir in the heavy cream that has been beaten with the egg yolks. Put the soup on the heat for a few minutes but do not let it come to a boil. Add salt and pepper to taste. Chill thoroughly. Garnish each soup bowl with a slice of lemon piled with slated whipped cream and one of the broccoli flowerettes. Serves 6-8. Use wedge of lemon when serving.