Puréed Vegetable Soup with Broccoli Florets
An elegant, savory purée of vegetable soup with crisp-tender broccoli florets.
2 potatoes, peeled and diced
2 celery ribs, chopped
2 carrots, peeled chopped
1 onion, chopped
1 garlic clove, minced
2 cups vegetable consommé
1/4 teaspoon ground black pepper pepper
1/2 teaspoon thyme
1/8 teaspoon ground nutmeg
3 cups chopped broccoli
1 cup milk
1 large egg yolk
1 tablespoon soy sauce
- In a large kettle, combine diced potatoes, chopped celery ribs, chopped carrots, chopped onion, chopped garlic clove, vegetable consommé, pepper, thyme, and nutmeg. Bring to a boil. Cover and reduce heat; simmer until the vegetables are tender, about 10 minutes.
- When the vegetables are tender, transfer to a food processor, and process until smooth. Return puréed vegetables to the kettle.
- In another pan steam the chopped broccoli, then add to the soup mixture.
- In a bowl, combine milk beaten egg yolk and soy sauce. Add to the soup and heat; do not allow the mixture to boil.
Makes 6 servings.