Ingredients
3 Tbsp butter
1 small onion, finely chopped
1 small clove of garlic, finely minced
3 Tbsp flour
27 1/4 ounces chicken broth
1/2 cup of water
20 ounces chopped broccoli (frozen or fresh)
1/4 tsp thyme
1/4 tsp white or black pepper
1 cup heavy cream
1 egg yolk
1 1/2 cups shredded swiss cheese
cherry tomatoes or parsley for garnish
Melt butter in large saucepan. Add onion and garlic, and saute over medium-low heat until onion is tender. Sprinkle flour over and cook , stirring constantly, 3 minutes.
Gradually add broth and water, stirring constantly. Bring to boiling, stirring frequently. Add broccoli, thyme and pepper. Cover and simmer 3 to 5 minutes until broccoli is tender.
Stir together cream and egg yolk until blended. Stir a little soup into cream mixture; return to saucepan, stirring to blend. Add cheese; cook stirring, until smooth and blended ; do not let boil. Serve to garnished with tomato and parsley, if desired.
Servings
6