Steve’s Really Good Broccoli Soup

Cream of Broccoli Soup

Shopping list:

• 4-6 fresh broccoli heads
• 1/2 lb butter
• Full head of garlic, cleaned
• olive oil
• 1 ts salt
• 1 ts pepper
• (insert your spice here, I used Steve’s)
• 2 c milk
• 1 md egg yolk, beaten
• 1 c heavy cream (coffee cream will do)
• 1/3 – ½ c parmesan cheese
• 3 cheese slices

(1) Cut broccoli into bite-size pieces. Discard the hard stem pieces, but keep tender leaves and stem parts.

(2) Steam the cut broccoli for about 5-8 minutes, until just bright green in color in ½ bottle of water. Do not over-cook.

(3) In a fry pan, sauté a head of garlic cloves until brown, then mash them into the oil, add butter until melted. Add to steamed broccoli, Lightly salt the broccoli.

(4) Cover, and cook over medium low heat, stirring occasionally with a wooden spoon, for another 5-10 minutes or until the broccoli turns a darker green color and becomes very soft.

(5) Mash the broccoli right in the skillet until no large pieces remain. Use a potato masher or a strong wooden spoon. Mash until there are no pieces remaining that are too big to fit in a soup spoon.

(6) While broccoli is cooking, add beaten egg yolk to milk.

(7) Add the egg/milk mixture into the soup. Add the cheese slices and fresh ground pepper. Stir contents of saucepan constantly with wooden spoon until thick. Lower the cooking heat.

(8) Slowly stir in the remaining milk and the cream. As soon as the soup becomes hot enough to cook again, add the grated cheeses.

(9) Turn the heat down lower and simmer for about 5 more minutes,stirring to allow the cheeses to melt.

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