>Recipes
Broccoli and Potato Soup
Makes 4 servings
Time to Prepare: 0:10
Time to Cook: 0:20
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Ingredients
2 med Potato, flesh and skin, raw 2 stalk Celery, raw 2 med Carrots, raw 1 small Onions, raw 1 clove Garlic, raw 2 cup Soup, vegetarian vegetable, canned, prepared with equal volume water, commercial 1/4 tsp Spices, pepper, black 1/2 tsp Spices, thyme, ground 1 dash Spices, nutmeg, ground 3 cup Broccoli, raw 1 cup Milk, fluid, 3.25% milkfat Diet
1 cup Egg, yolk, raw, fresh 1 tbls Soy sauce made from hydrolyzed vegetable protein
Directions
1. In a saucepan, place potatoes, celery, carrots, onion, garlic, stock, and seasonings.
2. Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes.
3. While the soup is simmering, steam the broccoli florets. When the simmered vegetables are tender, transfer mixture to a food processor, and process until smooth.
4. Return pureed soup mixture to the pan. Stir in broccoli florets.
5. In a measuring cup, combine remaining ingredients. Gradually add to soup and heat; do not allow mixture to boil. Serve hot.
2. Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes.
3. While the soup is simmering, steam the broccoli florets. When the simmered vegetables are tender, transfer mixture to a food processor, and process until smooth.
4. Return pureed soup mixture to the pan. Stir in broccoli florets.
5. In a measuring cup, combine remaining ingredients. Gradually add to soup and heat; do not allow mixture to boil. Serve hot.
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