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Curried Cream of Broccoli Soup

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

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Ingredients

  • 1 Tablespoon butter or Smart Balance
  • 1 large onion, chopped (1 cup)
  • 2 cloves garlic, chopped (2 teaspoons)
  • 3/4 teaspoon curry powder, or more to taste
  • freshly ground black pepper, if desired, to taste
  • 1-2/3 cups chicken broth
  • 1 cup water
  • 1 bunch broccoli (about 1 lb), cut into flowerets, stems cut into 1/2-inch pieces
  • 1 large potato, peeled and cut into 1/2-inch cubes
  • 1 cup low-fat or nonfat milk
  • 1 teaspoon sherry (optional)

Details

Servings 6

Preparation

Step 1

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.

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