Recipe by Peachie Keene
This is a delicious creamed soup. I got this recipe from my personal cooking 'bible' --'The Complete Guide To Country Cooking'. Just remember, when making cream soups, once the egg yolk and cream mixture and cheese are added, do not allow the soup to come to a boil. Otherwise the soup will curdle.
- 3 tablespoons butter or 3 tablespoons margarine
- 3 tablespoons all-purpose flour
- 2 (14 1/2 ounce) cans chicken broth
- 2 cups coarsely chopped broccoli
- 3⁄4 cup chopped carrot (or nearly pureed for the picky eater. We use this method, and it works out perfect!)
- 1⁄2 cup chopped celery (or, once again, pureed if preferred)
- 1 small onion, chopped (or pureed)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon dried thyme
- 1 egg yolk
- 1 cup whipping cream
- 1 1⁄2 cups shredded swiss cheese
Directions See How It's Made
- Melt butter in a large heavy saucepan over low heat; add flour.
- Cook and stir until think and bubbly; remove from the heat.
- Gradually blend in broth. Return to the heat.
- Cook and stir until the mixture comes to a boil. Cook and stir 1 minute longer.
- Add the next seven ingredients. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
- In a small bowl, beat egg yolk and cream. Gradually stir in several tablespoons of hot soup. (I would recommend doing this until the mixture becomes hot to the touch).
- ****warning, adding the cream mixture directly to the soup will cause it to curdle, it is important for you to add the SOUP to the cream mixture in order to prevent this from happening.
- Once the cream mixture is hot, return all to pan, stirring until slightly thickened.
- Simmer 15-20 minutes longer (remember, do not boil).
- Stir in cheese and heat over medium just until melted.