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