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Curried Cream of Broccoli Soup
1 tablespoon butter or margarine
1 large onion chopped (1 cup)
2 cloves garlic chopped
3/4 teaspoon curry powder, or more, to taste
Freshly ground black pepper, if desired, to taste
1 2/3 cups chicken broth (canned or homemade)
1 cup water
1 bunch broccoli (1 pound) cut into flowerets, stems cut into 1/2 inch slices
1 large potato, peeled and cut into 1/2 inch cubes
1 cup milk, skim or low fat
In a large saucepan, melt the butter or margarine, and saute the
onion and garlic for a few minutes. Add the curry, pepper, broth,
and water to the pan, and bring the soup to a boil. Add the broccoli
and potato. When the mixture returns to a boil, reduce the heat,
cover the pan, and simmer the soup for about 20 minutes or until
the vegetables are tender. Puree the soup in batches in a blender
or food processor. Return the puree to the pan, stir in the milk,
and cook the soup over low heat until it is hot (but do not boil
it).
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Cream Broccoli 07