Broccoli foam soup

Ingredients for 4 servings:

• 1 liter vegetable broth, cold
• 50 g butter
• 2 tbsp flour
• 600 g broccoli, only the florets
• ½ bunch parsley (can be left whole)
• some salt and pepper, white
• 2 dl cream
• 2 egg yolks

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Heat the butter in a pan, add the flour and sauté briefly (it should remain light in color). Deglaze with the cold stock while stirring, then pour in the broth. Simmer for about 10 minutes. Add the broccoli and parsley, and let the soup simmer until the broccoli breaks down. Then puree the soup thoroughly with a hand blender. Whisk the cream until stiff peaks form and fold in the egg yolks. Carefully whisk the cream and egg yolk mixture into the soup. Season with salt and pepper, and serve immediately.