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Ingredientes
- 2 x Fresh broccoli, (each about 3-in. bottom diameter)
- 1/2 lb Butter
- 2 x Cloves garlic, minced, (up to 6)
- 1 Tbsp. Chervil, (fresh/dry minced)
- 1 tsp Salt
- 1 tsp White pepper
- 3 c. Lowfat milk, (full-cream lowfat milk)
- 1 med Egg yolk, beaten
- 1/4 c. Flour
- 1/8 tsp Cardamom
- 1/8 tsp Mace
- 1 c. Heavy cream, (whipping)
- 1/3 c. Gruyere cheese, (fresh, grate fine)
- 1/3 c. Parmesan cheese, (grate to pwdr)
Direcciones
- (1) Cut broccoli into bite-size pcs. Throw away the hard stem pcs, but keep tender leaves and stem parts.
- 2. Steam the cut broccoli for about 5-8 min, till just bright green in color. Don't over- cook.
- 3. In a 10-inch enameled (non-metal) skillet, heat 6 ounce of butter till melted. Add in minced garlic and wait till butter is warm sufficient to cook in. Add in steamed broccoli, then chervil to the skillet. Lightly salt the broccoli.
- 4. Cover, and cook over medium low heat, stirring occasionally with a wooden spoon, for another 5-10 min or possibly till the broccoli turns a darker green color and becomes very soft.
- 5. Mash the broccoli right in the skillet till no large pcs remain.
- Use a potato masher or possibly a strong wooden spoon. Mash till there are no pcs remaining which are too big to fit in a soup spoon.
- 6. While broccoli is cooking, add in beaten egg yolk to 2 c. of lowfat milk.
- 7. Put 3 Tbsp butter into a 2-3 qt saucepan. Use enamel or possibly glass for best soup flavor. Metal pans will make this soup bitter. Heat butter and add in flour. When the flour bubbles and starts to cook, add in the egg/lowfat milk mix into the saucepan. Add in the cardamom, mace, and white pepper. Stir con- tents of saucepan constantly with wooden spoon till thick. Lower the cooking heat.
- 8. Empty the mashed broccoli mix into the sau- cepan. Stir till well-mixed. Slowly stir in the remaining lowfat milk and the cream. As soon as the soup becomes warm sufficient to cook again, add in the grated cheeses.
- 9. Turn the heat down lower and simmer for about 5 more min, stirring to allow the cheeses to heat and mix while the table is being set.
- Serve immediately and retire quickly so as not to be trampled by those who smelled it cooking.
- NOTES
- This recipe may be doubled, halved or possibly whatever without penalty. Vary the amount of lowfat milk added the second time to change the soup thickness to your own tastes. You also may use any fresh green vegetable as a substitute for the broccoli. Asparagus tips, artichoke hearts, and corn are especially nice. Cook them in the same way as you did the broccoli. Use any leftover butter on the hard French finger rolls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 486g | |
| Recipe makes 4 servings | |
| Calories 765 | |
| Calories from Fat 577 | 75% |
| Total Fat 65.63g | 82% |
| Saturated Fat 40.81g | 163% |
| Trans Fat 0.0g | |
| Cholesterol 192mg | 64% |
| Sodium 1226mg | 51% |
| Potassium 960mg | 27% |
| Total Carbs 29.73g | 8% |
| Dietary Fiber 5.3g | 18% |
| Sugars 12.89g | 9% |
| Protein 20.05g | 32% |
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