Pureed Vegetable Soup With Broccoli Florets
Ingredients
2 potatoes peeled and diced
2 medium carrots chopped
1 clove garlic minced
1/4 tsp. black pepper
1 dash nutmeg
1 C. milk
1 Tbsp. soy sauce
1 medium stalks celery chopped
1 small onion chopped (1/4 C.)
2 C. vegetable stock
1/2 tsp. thyme
3 C. 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.
Cooking Instructions
In dutch oven or 4 to 5 quart 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 C., combine remaining ingredients. Add to soup and heat; do not allow mixture to boil. Top each serving with garnish if desired. Variations: substitute 2 C. steamed chopped carrots, or 2 C. steamed peas, for the broccoli. Substitute 1 tsp. curry powder for thyme and nutmeg. Garnish with thin apple slices or raisins. Add 1 C. shredded cheddar cheese; melt into soup base before adding broccoli; stir. Pinch dry mustard for nutmeg. Add more milk, vegetable stock, or water if you want a thinner soup.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)