INGREDIENTS

INSTRUCTIONS

(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. Do not
over- cook.  (3) In a 10-inch enameled (non-metal) skillet, heat 6 oz
of butter  until : melted. Add chopped garlic and wait until butter is
hot  enough to : cook in. Add 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 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 2
cups of  milk.  (7) Put 3 Tbsp butter into a 2-3 quart saucepan. Use
enamel or glass  for : best soup flavor. Metal pans will make this soup
bitter. Melt  butter : and add flour. When the flour bubbles and starts
to cook,  add the : egg/milk mixture into the saucepan. Add the
cardamom, mace,  and white : pepper. Stir con- tents of saucepan
constantly with  wooden spoon : until thick. Lower the cooking heat.
(8) Empty the mashed broccoli mixture into the sau- cepan. Stir until
: well-mixed. 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 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 whatever without penalty.  Vary : the amount
of 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.
Posted to MM-Recipes Digest V5 #009 by "John  Weber" <hdbrer@ibm.net>
on Jan 08, 98

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 921
Calories From Fat: 756
Total Fat: 86.1g
Cholesterol: 258.1mg
Sodium: 1597.2mg
Potassium: 328.9mg
Carbohydrates: 13.7g
Fiber: 2.5g
Sugar: <1g
Protein: 27.3g