* Exported from MasterCook * Pureed Vegetable Soup With Broccoli Florets Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Soups Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Potatoes -- peeled & diced md Carrots -- chopped 1 cl Garlic -- minced 1/4 ts Black pepper 1 ds Nutmeg 1 c Milk 1 tb Soy sauce md Celery ribs -- chopped 1/4 c Onion (1 sm) -- chopped 2 c Vegetable stock 1/2 ts Thyme 3 c Broccoli florets Egg yolk -- lightly beaten Garnish (optional): Fresh parsley -- minced 1 ds Paprika Fresh chives -- minced Cheese -- grated Sliced almonds Sweet red peppers -- - finely diced In Dutch oven or 4 to 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 until 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 peas or chopped carrots for the broccoli. Substitute 1 ts 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. Substitute a pinch of dry mustard for nutmeg. Add more milk, vegetable stock, or water if you want a thinner soup. - - - - - - - - - - - - - - - - - -