Broccoli soup with tarragon

2 heads of broccoli (about 2 lb) cleaned, stems peeled and cut in small pieces
4 cups of beef broth (or milk)
2 Tbsp of tarragon
1 cup of white wine
3 Tbsp of butter
3 Tbsp of flour
1/4 cup of cream & 1 egg yolk beat together for the liaison.

  • In a medium size pan put the wine and the tarragon.
  • Bring to a boil, reduce to ½ cup.
  • Steam the broccoli in beef broth until tender.
  • Reduce the liquid by half.
  • Meanwhile prepare a velouté sauce: melt the butter, put in the flour and mix together.
  • Purée the broccoli and add the reduced wine‑tarragon mixture to it.
  • Add the broccoli to the velouté sauce and mix well.
  • Just before serving, reheat gently and add the liason.