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3 Tbsp. butter
1/4 c. flour
4 c. chicken broth
1/4 c. half and half
1 lb. broccoli, cut into
flowerets (stalks removed)
1 egg yolk
slivers of lemon peel

Place butter in a 2 quart microproof casserole and cook
on High for 1 to 1 1/2 minutes or until melted. Stir in flour;
mix until smooth. Blend in stock. Cover with casserole lid
and cook on High for 7 minutes. Add broccoli and blend well.
Cover and cook on High for 5 minutes or until tender; let stand
10 minutes. Transfer soup to blender or food processor in
batches and puree. Return to casserole; cover and cook on High
for 4 to 5 minutes or until heated through. Beat half and half
with egg yolk in small bowl; add a little warm soup and blend
well. Beat mixture into remaining soup, a little at a time;
blend well. Cook on 60% for 1 to 2 minutes. Garnish with
lemon peel. Makes 4 servings.
Note: Cooking time: 27 to 28 1/2 minutes.

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