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Q & E Vegetable Soup

Ingredients:

2 x Potatoes, Peeled And Diced
2 x Stalks Celery, Chopped
2 x Carrots, Chopped
1/4 c Onion, Chopped
Clove Garlic, Minced
2 c Vegetable Stock
1/4 ts Black Pepper
1/2 ts Thyme
1 ds Nutmeg
3 c Broccoli Florets
1 c Milk
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.
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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 is
simmering, steam the broccoli florets. When the simmered vegetables are
tender, transfer it and broth to food processor, and process until 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.