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
-------- ------------ --------------------------------
Potatoes -- peeled & diced
Med stalks Celery -- chopped
Med Carrots -- chopped
1/4 Cup Onion -- chopped
1 each garlic, clove -- minced
2 Cups Vegetable stock
1/4 Teaspoon Black Pepper
1/2 Teaspoon Thyme
1 Dash Nutmeg
3 Cups Broccoli Florets
1 Cup Milk
Egg Yolk -- lightly beaten
1 Tablespoon 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.

- - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 1181 275 261 999 620 1567 0 1492 962 206 902 532 0