Well....yes I am one of those Julia Childians. The recipe tangents from her evergreen cream of mushroom recipe. I am a big fan of the bold yet non-overwhelming flavor of broccoli so I adapted it to that. —GoddessofSpice
Medium Yellow onions
chopped fresh dill
day old baguette/crusty rustic bread
All purpose flour
clove of garlic for rubbing on bread
In This Recipe
Cut of florets from heads of broccoli or buy large bags for already cut broccoli florets. Heat 4 quarts of water in a medium sized pot. Salt the water and add the broccoli florets to the pot of boiling water. Simmer for about 20-30 minutes.
In the meanwhile, dice Onions.Heat butter in a separate medium heavy bottom pan at medium heat. Add the onions to the butter and saute them covered until they have caramelized.
Add chopped fresh dill. Add Smoked paprika. Salt and pepper to taste. Cook for 1 minute to open up the flavors.
Preheat oven to 300degreesF. Slice a baguette or crusty bread. Toast the baguette for about 30 mins. Long toasting is to make really toasty bread so it doesn't become soggy when you add the soup. Rub the bread with some garlic. This can be done at anytime.
Add flour and cook for 1 minute. Stir constantly. Add one ladle of the simmering broccoli broth and stir constantly to remove all clumps. Follow that by adding all the broth including the broccoli florets. Simmer for 20-30 minutes. Skimming occasionally.
Blend the soup ladle by ladle. Please be careful as the heat can cause the blender lid to become restless.
Cream egg yolks and cream together in a large bowl, Initially, add ladle by ladle the broth to prevent scrambling of the yolks. Once enough soup has been added pour the entire content into the bowl.
Return the soup to the pot and heat the soup but to do not allow to boil as that might cause separation of the cream from soup.
Pour soup in soup bowls or tureens. Float some toasty bread on top or bottom or both. Sprinkle some parmigiano. Dash of smoked paprika flakes if possible and top it with a bit of dill. Voila!