- 1 bunch of broccoli, chopped into florets
- 8 cups chicken stock
- 2 tbsp butter
- 2 tbsp flour
- 2 egg yolks
- 1 cup light cream
- salt and pepper
- 1/2 tsp ground coriander
- In a large saucepan over medium heat, combine the broccoli and the stock. Cover and cook for 15 minutes.
- Pour the broccoli and stock into a blender and puree until smooth.
- Meanwhile, in the saucepan, melt and the butter and stir in the flour. Beating constantly, pour in the broccoli liquid and cook, stirring, until bubbly.
- Beat the egg yolks until thick and lemon coloured. Stir in the cream to the yolks and 1 cup of the broccoli liquid.
- Pour the egg mixture into the soup. Stir. Season to taste. Heat through but do not boil.
- Serve.