Cream Of Broccoli Soup - cooking recipe

Ingredients

1 bunch broccoli (1 lb.)
1 medium potato, pared
1 medium onion, chopped (1/2 c.)
1 clove garlic, chopped
2 Tbsp. butter
3/4 tsp. curry powder
1 (13 3/4 oz.) can chicken broth
1 c. water
1/2 tsp. salt
1 c. half and half

Preparation

Trim broccoli; pare stem and separate flowerets.
Cut stem in 1/2-inch slices. Cut potato into 1/2-inch cubes.
Saute onion and garlic in butter in a Dutch oven until tender, about 3 minutes. Add curry powder, chicken broth, water and salt to kettle.
Bring to boil; add broccoli and potatoes.
Return to boiling; lower heat, cover and simmer 20 minutes or until vegetables are tender. Puree mix in blender; do part at a time.
Reheat mix in large saucepan over low heat.
Stir in half and half.
Heat until piping hot.
Taste; add additional seasonings, if needed.