Curried Cream Of Broccoli Soup - cooking recipe

Ingredients

1 Tbsp. butter or margarine
1 large onion, chopped (1 c.)
2 cloves garlic, chopped (2 tsp.)
3/4 tsp. curry powder or more to taste
freshly ground black pepper, if desired to taste
1 2/3 c. chicken broth (canned or homemade)
1 c. water
1 bunch broccoli (about 1 lb.), cut into flowerets and stems cut into 1/2-inch slices
1 large potato, peeled and cut into 1/2-inch cubes
1 c. milk (skim or low-fat)

Preparation

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).