2 x  Potatoes, peeled & diced
2 x  Med stalks Celery, chopped
2 x  Med Carrots, chopped
Sm Onion, chopped (1/4 cup)
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. 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 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.