Cream of Broccoli (or Cauliflower) Soup
Submitted by franciepad on October 27, 2004 at 7:51 pm

1 large or 2 small heads of broccoli
4 Tablespoons butter
2 or 3 leeks, cleaned and sliced
4 teaspoons flour
6 cups chicken stock
1 teaspoon lemon juice
3 egg yolks
1 1/2 cups heavy cream (or part whole milk)
salt
white pepper
cayenne pepper
1/4 teas lemon juice
2 tablespoons minced fresh chives, or parsley

Clean broccoli, cut away thick stem and tear off green leaves. Separate into small flowerets and put aside about 16 small flowerets to be used as garnish later. Slice the remaining broccoli into pieces 1/2 inch thick.

Melt butter and sauté leeks, but don't let them color. Stir in flour. Cook roux a minute or so. Don't let it color. Pour in the stock all at once and beat with a whisk until smooth. Reduce heat and simmer for about 15 minutes.

Add sliced broccoli and bring to a boil. Reduce heat and half cover pan and simmer until broccoli is tender enough to mash against sides of pan. Puree soup when broccoli is tender.

Meanwhile, simmer the reserved flowerets in a little bit of cold water, salt and teaspoon of lemon juice until tender. Drain and put aside.

In small bowl, whisk eggs and heavy cream. Temper the mixture with a ladle full of the hot soup and then add another ladleful. Pour the mixture into the soup and stir as you pour. Cook over medium heat until the soup almost reaches a boil, then reduce to a simmer.

Mix in seasonings and 1/4 tsp. of the lemon juice. Serve with flowerets and buttered croutons on top, sprinkle with parsley or chives.

Approximately 8 servings.
Note: You can use canned chicken stock if you'd like.