Title: Pureed Vegetable Soup with Broccoli Florets
Categories: Soup Vegetable
Yield: 4 Servings
| 2 | x | Potatoes, peeled & diced |
| 2 | x | Med stalks Celery, chopped |
| 2 | x | Med Carrots, chopped |
| | | Sm Onion, chopped (1/4 cup) |
| | | Clove Garlic, minced |
| 2 | c | Vegetable stock |
| 1/4 | ts | Black Pepper |
| 1/2 | ts | Thyme |
| 1 | ds | Nutmeg |
| 3 | c | Broccoli Florets |
| 1 | c | Milk |
| | | Egg Yolk, lightly beaten |
| 1 | tb | Soy sauce |
GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated
cheese, sliced almonds, or finely diced sweet red peppers, opt.
In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion,
garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and
simmer until vegetables are very tender, about 10 minutes. (The potatoes
must be fully cooked to thicken the soup properly.) While the soup is
simmering, steam the broccoli florets.
When the simmered vegetables are tender, transfer it and broth to food
processor, and process till smooth.
Return pureed soup mixture to pan. Stir in broccoli florets. In a
measuring cup, combine remaining ingredients. Add to soup and heat; do not
allow mixture to boil. Top each serving with garnish if desired.
Variations: - substitute 2 cups steamed chopped carrots, or 2 cups steamed