Pureed vegetable soup with broccoli florets
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Pureed vegetable soup with broccoli florets
  Broccoli    Soups    Vegetables  
Last updated 6/12/2012 12:56:58 AM. Recipe ID 19354. Report a problem with this recipe.
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      Title: Pureed vegetable soup with broccoli florets
 Categories: Soups, Vegetables
      Yield: 4 servings
 
      2 x  Potatoes, peeled & diced
      2 x  Med Carrots, chopped
      1 x  Clove Garlic, minced
    1/4 t  Black Pepper
      1 ds Nutmeg
      1 c  Milk
      1 T  Soy sauce
      2 x  Med stalks Celery, chopped
      1 x  Sm Onion, chopped (1/4 cup)
      2 c  Vegetable stock
    1/2 t  Thyme
      3 c  Broccoli Florets
      1 x  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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Recipe ID 19354 (Apr 03, 2005)

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