15 MINUTE: Pureed Vegetable Soup With Broccoli Florets

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* Exported from MasterCook *

 

Pureed Vegetable Soup With Broccoli Florets

 

Recipe By : 15-Minute Vegetarian Gourmet ('87), Paulette Mitchell, p 44

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 potatoes

peeled and diced -- (about 2 cups)

2 medium-size stalks celery -- chopped

2 medium-size carrots -- chopped

1 small onion -- chopped (1/4 cup)

1 clove garlic -- minced

2 cups vegetable stock

1/4 teaspoon black pepper

1/2 teaspoon thyme leaves

1 dash nutmeg

3 cups broccoli florets

1 cup milk

1 egg yolk -- lightly beaten

1 tablespoon soy sauce

***GARNISHES***

minced fresh parsley

1 dash paprika

minced fresh chives

grated cheese

sliced almonds

OR finely diced sweet red peppers -- optional

 

4 servings

 

The main thickener in this soup, pureed potatoes and vegetables, eliminates

the need for cream, butter, and flour frequently found in cream soups.

 

ADVANCE PREPARATION: This soup seems to improve in flavor if made in

advance. When reheating, do not allow mixture to come to a boil. If you

prefer, cook vegetables, puree, and refrigerate for up to 2 days. Heat

mixture and add broccoli, milk, egg yolk, and soy sauce just before serving.

 

In a Dutch oven or 31/2- 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 with broth to a food

processor; process until smooth.

 

Return pureed soup mixture to Dutch oven. 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 your choice of garnish.

 

HINTS

• When adding egg yolks to a hot mixture, add small amounts of the mixture

to the egg first, beating well. Cook over a low flame and do not allow

mixture to come to a boil because it may curdle.

 

• Dissolving 1/4 cup milk powder per cup of milk will provide added calcium

and protein without altering the flavor.

 

VARIATIONS

• for the steamed broccoli florets substitute 2 cups steamed, chopped or

sliced carrots, 2 cups steamed peas, or a combination

 

• substitute 1 teaspoon 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 florets; substitute a pinch of dry mustard powder for nutmeg

 

• add more milk, vegetable stock, or thinner soup

 

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