An elegant, savory purée of vegetable soup with crisp-tender broccoli florets.

Pureed Vegetable Soup with Broccoli Florets

2 potatoes, peeled and diced
2 celery ribs, chopped
2 carrots, peeled chopped
1 onion, chopped
1 garlic clove, minced
2 cups vegetable consomme
1/4 teaspoon ground black pepper pepper
1/2 teaspoon thyme
1/8 teaspoon ground nutmeg
3 cups chopped broccoli
1 cup milk
1 large egg yolk
1 tablespoon soy sauce

1. In a large kettle, combine diced potatoes, chopped celery ribs, chopped carrots, chopped onion, chopped garlic clove, vegetable consomme, pepper, thyme, and nutmeg. Bring to a boil. Cover and reduce heat; simmer until the vegetables are tender, about 10 minutes.
2. When the vegetables are tender, transfer to a food processor, and process until smooth. Return pureed vegetables to the kettle.
3. In another pan steam the chopped broccoli, then add to the soup mixture.
4. In a bowl, combine milk beaten egg yolk and soy sauce. Add to the soup and heat; do not allow the mixture to boil.

Makes 6 servings.