2 heads broccoli
1/2 pound butter
3 cloves garlic, chopped
1 tbsp. Chervil (fresh/dried chopped)
1 tsp. salt
1 tsp. white pepper
3 cups whole milk
1 egg yolk, beaten
1/4 cup ﬂour
1/8 tsp. cardamom (optional)
1/8 tsp. mace (optional)
1 cup heavy cream
1/3 cup Gruyere cheese, ﬁnely grated
1/3 cup grated parmesan cheese
Cut broccoli into bite-size pieces.
Discard the hard stems, but keep the tender stem parts and leaves.
Steam the cut broccoli for about 5-8 minutes, until just bright green in color. Do not over- cook.
In a 10-inch enameled (non-metal) skillet, heat 6 oz of butter until melted. Add chopped garlic and wait until butter is hot enough to cook with. Add steamed broccoli, then chervil to the skillet. Lightly salt the broccoli.
Cover, and cook over medium low heat, stirring occasionally with a wooden spoon, for another 5-10 minutes or until the broccoli turns a darker green color and becomes very soft.
Mash the broccoli right in the skillet, using a potato masher or a strong wooden spoon.
Mash until there are no pieces remaining that are too big to ﬁt in a soup spoon.
While broccoli is cooking, add beaten egg yolk to 2 cups of milk. Put 3 Tbsp butter into a 2-3 qt. saucepan. Use enamel or glass for best soup ﬂavor. Metal pans will make this soup bitter.
Melt butter and add ﬂour. When the ﬂour bubbles and starts to cook, add the egg/milk mixture into the saucepan. Add the cardamom and mace if using, and white pepper. Stir sauce constantly with wooden spoon until thick.
Lower the cooking heat.
Add the mashed broccoli mixture to the sauce. Stir until well-mixed. Slowly stir in the remaining milk and the cream. As soon as the soup becomes hot enough, add the grated cheeses.
Turn the heat down lower and simmer for about 5 more minutes, stirring to allow the cheeses to melt and mix.