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Curried cream of broccoli soup

Curried cream of broccoli soup
Main Ingredient: Broccoli

Course: Various soups and stews

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Curried cream of broccoli soup ingredients

  • 1 T butter Or margarine
  • 1 Onion, large, chopped(1 cup)
  • 2 garlic cloves, chopped
  • 3⁄4 t curry powder, Or More
  • Freshly ground black pepper
  • 1 2⁄3 c chicken broth
  • 1 c water
  • 1 lb Broccoli, cut into flowerets
  • Stems cut into ½" slices
  • 1 large potato, peeled, cubed
  • 1 c Milk(skim or low fat)

Cooking Curried cream of broccoli soup

1. In a large saucepan, melt the butter or margarine, and saute the onion and garlic for a few minutes.
2. (add extra garlic if you like!) Add the curry, pepper, broth, and water to the pan, and bring the soup to a boil Add the broccoli and potato.
3. 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.
4. Pureei the soup in batches in a blender or food processor.
5. 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). "you needn"t worry about the calories in creamed soups when the "cream" is actually milk (whole or low-fat).
6. Preparation tip: this soup has enough flavor to permit omission of all added salt.
7. It can be frozen before or after pureeing but preferable before the addition of the milk.


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