Pureed Vegetable Soup With Broccoli Florets

* Exported from MasterCook *

PUREED VEGETABLE SOUP WITH BROCCOLI FLORETS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient -- Preparation Method
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2 x Potatoes, peeled & diced
2 x Med stalks Celery, chopped
2 x Med Carrots, chopped
1 x Sm Onion, chopped (1/4 cup)
1 x Clove Garlic, minced
2 c Vegetable stock
1/4 ts Black Pepper
1/2 ts Thyme
1 d Nutmeg
3 c Broccoli Florets
1 c Milk
1 x 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 peas, for the
broccoli. - substitute 1 t curry powder for thyme and
nutmeg. Garnish with thin apple slices or raisins.
~ add 1 cup shredded Cheddar cheese; melt into soup
base before adding broccoli; subst. pinch dry mustard
for nutmeg. - add more milk, vegetable stock, or water
if you want a thinner soup.



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