Pureed Vegetable Soup With Broccoli Florets Recipe

GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated cheese, sliced almonds, or finely diced sweet red peppers, opt.

Step 1

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.

Step 2

When the simmered vegetables are tender, transfer it and broth to food processor, and process till smooth.

Step 3

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

Things You'll Need

  • 2 Potatoes, peeled & diced
  • 2 Med stalks Celery, chopped
  • 2 Med Carrots, chopped
  • Sm Onion, chopped (1/4 cup)
  • Clove Garlic, minced
  • 2c Vegetable stock
  • 1/4ts Black Pepper
  • 1/2ts Thyme
  • 1ds Nutmeg
  • 3c Broccoli Florets
  • 1c Milk
  • Egg Yolk, lightly beaten
  • 1tb Soy sauce

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