Pureed Vegetable Soup with Broccoli Florets
Submitted by Jade
Pureed vegetable soup with broccoli florets: silky potato-thickened base of carrots, celery, onion, and garlic with thyme and nutmeg, then scattered with steamed broccoli florets for bite.
YIELD
4 servingsPREP
25 minCOOK
35 minREADY
60 minA clever two-texture soup where the vegetables pull double duty. Potatoes, carrots, celery, onion and garlic simmer until very tender, then blend into a silky, naturally thickened base. The potatoes are doing the structural work here: their starch binds the soup smoothly without any cream or flour, so every cup reads as substantial and satisfying.
Fresh broccoli florets steam separately and go in at the end, keeping their crisp-tender bite and vivid green color against the creamy pale backdrop. Nutmeg might seem odd, but just a dash rounds out the savory vegetable flavors in that quiet way nutmeg does in bechamel and Italian greens.
The egg yolk and milk finish takes this from good to restaurant-worthy, adding richness and silkiness. Critical: do NOT boil after the yolk goes in, or you’ll scramble it and the soup breaks. Gentle heat only.
Kitchen Tips
- Temper the egg yolk by whisking a ladle of hot soup into the yolk-milk mixture before adding it back to the pot.
- Blend in batches with the lid cracked, hot liquid pressurizes sealed blenders.
- A splash of soy sauce adds surprising umami depth without tasting Asian.
- Thin with extra stock or milk to reach your preferred consistency.
Variations
- Substitute peas or cauliflower for broccoli for a different green/white finish.
- Swap thyme and nutmeg for a teaspoon of curry powder and garnish with apple slices.
- Stir in a cup of shredded cheddar before the broccoli goes in for a creamy cheese soup.
Ingredients
Directions
GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated cheese, sliced almonds, or finely diced sweet red peppers, optional.
In Dutch oven or 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 until smooth.
Return puréed 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 teaspoon 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.
Pinch dry mustard for nutmeg.
Add more milk, vegetable stock, or water if you want a thinner soup.
Comments
