Also, if your children are not crazy about eating broccoli as a vegetable, try it in this soup. With a sprinkle of cheese on top and a creamy smooth texture, this might be another way to get them to eat more veggies. Adding a few croutons on top will add a little crunch, too.
If you would like to make this soup a bit more hearty, add in a few sprinkles of cooked and chopped bacon or ham or any type of grated cheese would taste great in this simple but delicious soup. Enjoy!!
2 TB Butter
1 medium Potato, diced
6 cups Chopped Fresh Broccoli
1 small Yellow Onion, chopped
1 Green Pepper, chopped
2 TB Flour
6 cups Chicken or Vegetable Stock
1 Bay Leaf
1 tsp Dried Thyme
1 tsp Ground Black Pepper
1 Pinch of Nutmeg, optional
3 Egg Yolks, whipped
1 cup Milk
Grated Parmesan Cheese, for garnish
In a large pot, melt the butter and saute the potato over medium-high heat for 7 minutes or until slightly tender. Add the broccoli, onions and green pepper to the pot and cook until the vegetables are fork tender. When veggies are softened, sprinkle with the flour and stir.
Add the chicken stock, bay leaf, thyme and pepper to the pot and cook the vegetables over medium-low heat for 30 minutes. Use a stick blender or a regular blender to puree the soup, working in batches if necessary, to the consistency you prefer. (Sometimes we like to leave the soup with small bits of broccoli visible, but you can also puree the soup until completely smooth.)
Return the soup to the pot and add the pinch of nutmeg and stir. Combine the egg yolks and milk or cream in a small cup, stirring to combine, then add the egg mixture to the soup and stir 3-5 minutes or until the soup is creamy and smooth.
Garnish with a sprinkle of freshly grated Parmesan cheese. Serves 6 - 8.