Curried Cream of Broccoli Soup

From, "Jane Brody's Good Food Book" We added 1 teaspoon of sherry, and sprinkled some grated Parmesan on top.

Curried Cream of Broccoli Soup

Photo by GratefulSea ♥.

Curried Cream of Broccoli Soup


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    Tablespoon butter or Smart Balance

  • 1

    large onion, chopped (1 cup)

  • 2

    cloves garlic, chopped (2 teaspoons)

  • ¾

    teaspoon curry powder, or more to taste

  • freshly ground black pepper, if desired, to taste

  • 1-⅔

    cups chicken broth

  • 1

    cup water

  • 1

    bunch broccoli (about 1 lb), cut into flowerets, stems cut into ½-inch pieces

  • 1

    large potato, peeled and cut into ½-inch cubes

  • 1

    cup low-fat or nonfat milk

  • 1

    teaspoon sherry (optional)

Directions

In a large saucepan, melt the Smart Balance and sauté 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. Purée the soup in batches i a blender or food processor. Return the purée to the pan, stir in the milk, and cook the soup over low heat until it is hot, but DO NOT boil it.


Nutrition

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