Ingredients Jump to Instructions ↓

  1. Potatoes - peeled & diced

  2. 1 Celery - chopped

  3. 1 Carrots - chopped (medium)

  4. 1/4 cup 15g / 1/2oz Onion - chopped

  5. 1 Garlic - clove, minced

  6. 2 cups 474ml Vegetable stock

  7. 1/4 teaspoon 1 1/3ml Black pepper

  8. 1/2 teaspoon 2 1/2ml Thyme

  9. 1 Nutmeg

  10. 3 cups 438g / 15oz Broccoli florets

  11. 1 cup 237ml Milk

  12. Egg yolk - lightly beaten

  13. 1 tablespoon 15ml Soy sauce

Instructions Jump to Ingredients ↑

  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. Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes.

  3. (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.


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