This Pureed Vegetable Soup is the ultimate comfort food for chilly evenings. The base is a rich, velvety blend of potatoes, carrots, celery, and onion, simmered until tender and blended to a silky smooth consistency. Its finished with a luxurious tempering of milk and egg yolk, adding a subtle creaminess without heavy cream. Bright, steamed broccoli florets are stirred in at the end, providing a wonderful textural contrast and a pop of green. Seasoned with thyme, nutmeg, and a hint of soy sauce for umami depth, its simple, elegant, and deeply satisfying. Perfect as a light main course or a hearty starter, this soup comes together quickly using pantry staples. Its a classic technique that elevates humble vegetables into something truly special.
Pureed Vegetable Soup With Broccoli Florets
Description
This Pureed Vegetable Soup is the ultimate comfort food for chilly evenings. The base is a rich, velvety blend of potatoes, carrots, celery, and onion, simmered until tender and blended to a silky smooth consistency. Its finished with a luxurious tempering of milk and egg yolk, adding a subtle creaminess without heavy cream. Bright, steamed broccoli florets are stirred in at the end, providing a wonderful textural contrast and a pop of green. Seasoned with thyme, nutmeg, and a hint of soy sauce for umami depth, its simple, elegant, and deeply satisfying. Perfect as a light main course or a hearty starter, this soup comes together quickly using pantry staples. Its a classic technique that elevates humble vegetables into something truly special.Ingredients
Directions
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In a large Dutch oven or 5-quart saucepan, combine the diced potatoes, chopped celery, carrots, onion, minced garlic, vegetable stock, black pepper, thyme, and nutmeg.
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Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer until the vegetables are very tender, about 15-20 minutes.
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While the soup simmers, steam the broccoli florets in a steamer basket over boiling water until just tender-crisp, about 3-4 minutes. Drain and set aside.
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Carefully transfer the hot vegetable mixture and broth to a blender or food processor. Process in batches if necessary until completely smooth.
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Return the pureed soup to the saucepan and keep warm over low heat.
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In a small bowl or measuring cup, whisk together the milk, lightly beaten egg yolk, and soy sauce.
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Slowly pour the milk mixture into the warm soup while stirring constantly to temper the egg.
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Stir in the steamed broccoli florets. Heat gently for 1-2 minutes until warmed through, but do not allow the soup to boil to prevent curdling.
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Ladle into bowls and serve immediately. Garnish with fresh parsley or a dash of paprika if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1383.0kcal
- % Daily Value *
- Total Fat 133.9g206%
- Saturated Fat 21.1g106%
- Cholesterol 136.2mg46%
- Sodium 361.5mg16%
- Total Carbohydrate 37.9g13%
- Dietary Fiber 12.8g52%
- Sugars 11.6g
- Protein 12.1g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
