Curry Cheese And Broccoli Soup - cooking recipe

Ingredients
    1 1/2 lbs fresh broccoli
    1/4 cup butter
    1 tablespoon curry powder
    1 medium onion, chopped
    6 cups chicken broth
    2 large potatoes, cubed
    4 carrots, sliced thin
    1 cup milk
    3 cups sharp cheddar cheese, shred
Preparation
    Trim the flowerets from broccoli and cut into small pieces.
    Discard tough ends of stems; peel remaining stems and slice thin In a 6 to 8 quart kettle, melt butter over medium heat.
    Add curry powder and onion and stir for 5 minutes.
    Add broth, potatoes, broccoli stems and carrots.
    Cover and simmer until potatoes mash easily, about 30 minutes.
    Whirl about half the broth and vegetables in a blender or food processor until pureed.
    Return to kettle.
    Heat soup to boiling and add broccoli flowerets and milk.
    Simmer, uncovered, until flowerets are tender when pierced.
    Stir in cheese a little at a time until melted.

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