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Pureed Vegetable Soup with Broccoli Florets
ingredients
2 Potatoes, peeled & diced
2 Stalks celery, chopped
2 Carrots, chopped
1 Sm Onion, chopped (1/4 cup)
1 Cloves garlic, minced
2 c Vegetable stock
1⁄4 t Black pepper
1⁄2 t thyme
1 dsp Nutmeg
3 c Broccoli florets
1 c Milk
1 Egg yolk, slightly beaten
1 t soy sauce
Cooking Pureed Vegetable Soup with Broccoli Florets
1. GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated cheese, sliced almonds, or finely diced sweet red peppers, opt. In Dutch oveni or 4-5 qt saucepan, place potatoes, celery, carrots, onion, garlic, stock, and seasonings.
2. Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes.
3. (The potatoes must be fully cooked to thicken the soup properly.
4. ) While the soup is simmering, steam the broccoli florets.
5. When the simmered vegetables are tender, transfer it and broth to food processor, and process till smooth.
6. Return pureed soup mixture to pan. Stiri in broccoli florets.
7. In a measuring cup, combine remaining ingredients.
8. Add to soup and heat; do not allow mixture to boil.
9. Top each serving with garnish if desired.
10. VARIATIONS: - substitute 2 cups steamed chopped carrots, or 2 cups steamed peas, for the broccoli.
11. ~ substitute 1 t curry powder for thyme and nutmeg.
12. Garnishi with thin apple slices or raisins.
13. ~ add 1 cup shredded Cheddari cheese; melt into soup base before adding broccoli; subst.
14. pinch dry mustard for nutmeg.
15. ~ add more milk, vegetable stock, or water if you want a thinner soup.
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Cream of Shrimp Soup

Ingredients
2 tablespoons olive oil
1 lb medium raw shrimp, peeled,deveined,shells reserved
4 cups fish stock or bottled clam juice
1 cup dry white vermouth
1 bay leaf
1 chopped onion
1 carrot, scraped and chopped
2 cloves garlic, chopped
3 tablespoons tomato paste
1/4 teaspoon cayenne pepper
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon butter
3 tablespoons brandy
3/4 cup whipping cream
Directions
1.Heat 1 T olive oil over medium heat in a large saucepan.
2.Add reserved shrimp shells and saute’stirring for 5 minutes.
3.Add stock, vermouth, and bay leaf.
4.Bring to a boil, reduce heat and simmer 25 minutes.
5.Strain stock into a bowl.
6.Heat remaining T olive oil in the same saucepan over medium heat.
7.Add onion, carrot, and garlic, saute’ 5 minutes.
8.Add tomatoe paste and cayenne, blending well.
9.Add tomatoes with juices and shrimp stock.
10.Simmer 5 minutes.
11.Melt butter in a large skillet over medium heat and add shrimp.
12.Saute 2 minutes.
13.Remove from heat.
14.Add brandy and carefully ignite.
15.After the flames subside, return pan to heat and saute shrimp 2 more minutes, or until cooked through.
16.Place 6 shrimp in a bowl and set aside.
17.Mix remaining shrimp into soup.
18.Add cream to skillet, bring to boil and add to soup.
19.In a food processor or blender, puree soup in batches.
20.Strain through a coarse sieve, set over a large saucepan, pushing through most of the solids with a wooden spoon.
21.Bring to a simmer.
22.Season to taste.
23.Ladle into bowls, topping each bowl with 1 reserved shrimp.
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Sweet Potato Bisque

Ingredients
3 sweet potatoes
4 potatoes, peeled and quartered
1 large onion, thinly sliced
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon butter
10 cups water
1 1/2 tablespoons all-purpose flour
1/4 cup chicken broth
3/8 cup buttermilk
1 teaspoon fresh nutmeg
1 teaspoon ground ginger
1 teaspoon white pepper
1 teaspoon dried thyme
1/2 teaspoon ground cumin
salt
ground black pepper
Directions
11. Roast sweet potatoes in 450 degree F (230 degrees C) oven for 30 minutes. Remove from oven and slice open, allowing to cool while assembling rest of soup.
22. Saute onion and garlic in olive oil and butter until soft and slightly browned. Add potatoes to pot and saute 1 minute. Stir in flour. Deglaze pan with broth, scraping up brown bits. Add water and sweet potato flesh. Bring mixture to a boil and reduce heat to medium low. Simmer partially covered for approximately 30 minutes or until vegetables are tender. (Liquid will have reduced to approximately 8 cups.)
33. Remove from heat and puree soup in batches in blender or directly in pot with hand-held blender.
44. Return soup to pot and re-heat over low heat. Add buttermilk, nutmeg, ginger, white pepper, thyme, cumin, and salt and pepper to taste, stirring well.