Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 x Potatoes, peeled and diced 1/2 t Thyme
2 x Med stalks Celery, chopped 1 ds Nutmeg
2 x Med Carrots, chopped 3 c Broccoli Florets
1 x Sm Onion, chopped (1/4 cup) 1 c Milk
1 x Clove Garlic, minced 1 x Egg Yolk, lightly beaten
2 c Vegetable stock 1 T Soy sauce
1/4 t Black Pepper

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

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