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(1) Cut broccoli into bite-size pcs.
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Throw away the hard stem pcs, but keep tender leaves and stem parts.
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2.
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Steam the cut broccoli for about 5-8 min, till just bright green in color.
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Don't over- cook.
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3.
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In a 10-inch enameled (non-metal) skillet, heat 6 ounce of butter till melted.
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Add in minced garlic and wait till butter is warm sufficient to cook in.
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Add in steamed broccoli, then chervil to the skillet.
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Lightly salt the broccoli.
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4.
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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.
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5.
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Mash the broccoli right in the skillet till no large pcs remain.
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Use a potato masher or possibly a strong wooden spoon.
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Mash till there are no pcs remaining which are too big to fit in a soup spoon.
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6.
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While broccoli is cooking, add in beaten egg yolk to 2 c. of lowfat milk.
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7.
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Put 3 Tbsp butter into a 2-3 qt saucepan.
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Use enamel or possibly glass for best soup flavor.
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Metal pans will make this soup bitter.
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Heat butter and add in flour.
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When the flour bubbles and starts to cook, add in the egg/lowfat milk mix into the saucepan.
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Add in the cardamom, mace, and white pepper.
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Stir con- tents of saucepan constantly with wooden spoon till thick.
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Lower the cooking heat.
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8.
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Empty the mashed broccoli mix into the sau- cepan.
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Stir till well-mixed.
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Slowly stir in the remaining lowfat milk and the cream.
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As soon as the soup becomes warm sufficient to cook again, add in the grated cheeses.
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9.
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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.
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Serve immediately and retire quickly so as not to be trampled by those who smelled it cooking.
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NOTES
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This recipe may be doubled, halved or possibly whatever without penalty.
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Vary the amount of lowfat milk added the second time to change the soup thickness to your own tastes.
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You also may use any fresh green vegetable as a substitute for the broccoli.
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Asparagus tips, artichoke hearts, and corn are especially nice.
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Cook them in the same way as you did the broccoli.
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Use any leftover butter on the hard French finger rolls.
