Pureed vegetable soup with broccoli florets Recipe

Home -> [Asian, Broccoli, Chinese, Ethnic, Potatoes, Soups & Stews, Vegetables] -> [Pureed vegetable soup with broccoli florets Recipe]

Pureed vegetable soup with broccoli florets

Artist:

Categories:

Asian, Broccoli, Chinese, Ethnic, Potatoes, Soups & Stews, Vegetables

Yield:

Rating:

Print Recipe

Favorites

Add to Favorites

Ingredients:

Procedures:

1	Garnish: minced fresh parsley, dash of paprika, minced fresh chives, grated cheese, sliced almonds, or finely diced sweet red peppers, opt.
2	~------------------------------------------------------------------------- in dutch oven or 4-5 qt saucepan, place; potatoes, celery, carrots, onion, garlic, stock, and seasonings.
3	Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes.
4	(the potatoes must be fully cooked to thicken the soup properly).
5	While the soup is is simmering, steam the broccoli florets.
6	When the simmered vegetables are tender, transfer it and broth to food processor, and process until smooth.
7	Return pureed soup mixture to pan.
8	Stir in broccoli florets.
9	In a measuring cup, combine remaining ingredients.
10	Add to soup and heat; do not allow mixture to boil.
11	Top each serving with garnish if desired.
12	Variations: - substitute 2 cups steamed chopped carrots, or 2 cups steamed peas, for the broccoli.
13	- substitute 1 t curry powder for thyme and nutmeg.
14	Garnish with thin apple slices or raisins.
15	- add 1 cup shredded cheddar cheese; melt into soup base before adding broccoli; subst.
16	Pinch dry mustard for nutmeg.
17	- add more milk, vegetable stock, or water if you want a thinner soup.