Best Ever Cream of Broccoli Soup

1 head fresh broccoli
1/2 c butter (1 stick)
2 cloves garlic, minced
1 t salt
3 c milk
1 egg yolk, beaten
2 T flour
1 c half and half
1/2 c pecorino romano cheese, finely grated
fresh ground black pepper, to taste

Remove broccoli from hard stem and discard. Cut into florets and steam cut broccoli (including tender stems and leaves) 8 minutes until bright green in color.

In large nonstick skillet, melt half one stick of butter (1/4 c) over medium heat. Add garlic and saute until butter just begins to brown. Add steamed broccoli, cover and cook over medium low heat stirring occasionally 5 minutes or until broccoli is soft. Using a potato masher, coarsely mash broccoli into large bite sized pieces.

While broccoli and garlic are cooking, add beaten egg yolk to 1 c of milk. Melt remaining 1/4 c butter in a 2-3 quart saucepan, add flour and stir constantly. When flour just bubbles, add yolk/milk mixture to saucepan. Lower heat to medium and stir until thick.

Add mashed broccoli with garlic to saucepan stirring until well combined. Slowly add remaining milk, salt and half and half. Raise temperature to medium high and bring just to a boil. Add grated cheese and mix well. Turn heat to medium low and simmer 5 minutes, stirring occasionally. Garnish with fresh ground black pepper and additional romano cheese, if desired. Serves 4.