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
Vegetarian

Amount Measure Ingredient -- Preparation Method
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Potatoes -- peeled & diced
Med Carrots -- chopped
Clove Garlic -- minced
1/4 teaspoon Black Pepper
1 dash Nutmeg
1 cup Milk
1 tablespoon Soy sauce
Med stalks Celery -- chopped
Sm Onion -- chopped (1/4 cup)
2 cup Vegetable stock
1/2 teaspoon Thyme
3 cup Broccoli Florets
Egg Yolk -- lightly beaten

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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