*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       x            Potatoes, peeled & diced
    2       x            Med stalks Celery, chopped
    2       x            Med Carrots, chopped
    1       x            Sm Onion, chopped (1/4 cup)
    1       x            Clove Garlic, minced
    2       c            Vegetable stock
      1/4   ts           Black Pepper
      1/2   ts           Thyme
    1       d            Nutmeg
    3       c            Broccoli Florets
    1       c            Milk
    1       x            Egg Yolk, lightly beaten
    1       tb           Soy sauce
   GARNISH: minced fresh parsley, dash of paprika, minced
   fresh chives, grated cheese, sliced almonds, or finely
   diced sweet red peppers, opt. 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. 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 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 peas, for the
   broccoli. - substitute 1 t 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; subst. pinch dry mustard
   for nutmeg. - add more milk, vegetable stock, or water
   if you want a thinner soup.
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