Cream Soup

← soups
from the kitchen of Alicia Wingren
This is HIGHLY EXPERIMENTAL!! ATTEMPT AT YOUR OWN RISK!
4 egg yolks, beaten
1 cup heavy cream
2 cups chicken stock
1 teaspoon black pepper

1/2 pound bacon (cut into bits)

possible additions:
mushrooms
chicken
broccoli
zucchini

toppings:
butter
Parmesan cheese

Whisk together egg yolks, cream, and pepper (set aside). Start cooking bacon to crispy. Start frozen broccoli in microwave now. In a medium to large saucepan heat chicken stock to a simmer. Once chicken stock is simmering remove from heat and spoon a tiny bit in the egg mixture while whisking it. Repeat this process to temper the eggs until there is enough that the eggs won't cook when pour into the rest of the stock. Once tempered pour the egg mixture in the stock while whisking. Put the saucepan back over heat on low. Stir this mixture constantly to prevent the egg from cooking. Could possibly use the immersion blender. Once broccoli is heated through in the microwave place it over a colander the drain it well from excess moisture. Once soup is thickened gently stir in the broccoli and bacon bits and spoon the soup into bowls. Serve with grated Parmesan cheese and or a pat of butter on top.