Curried Broccoli Soup
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
broccoli florets
|
|
| 1 | x |
salt
|
*
|
| 3 ¾ | cups |
chicken broth
|
|
| 1 | tablespoon |
butter
or vegetable oil |
|
| 1 | medium |
onions
finely chopped |
|
| 2 | teaspoons |
curry powder
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | tablespoon |
cornstarch
|
|
| ⅔ | cup |
heavy whipping cream
|
|
| ½ | cup |
watercress
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
broccoli florets
|
|
| 1 | x |
salt
|
*
|
| 887 | ml |
chicken broth
|
|
| 15 | ml |
butter
or vegetable oil |
|
| 1 | medium |
onions
finely chopped |
|
| 1E+1 | ml |
curry powder
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 15 | ml |
cornstarch
|
|
| 158 | ml |
heavy whipping cream
|
|
| 118 | ml |
watercress
fresh, chopped |
|
Directions
Clean the broccoli and cut it into pieces.
Cover with the boiling water with 1 teaspoon of salt added and cook for about 15 minutes, until it is tender.
Drain, mash and add to the chicken stock in a heavy saucepan.
Heat the butter in a separate pan and brown the onion lightly.
Add the onion to the stock. In the remaining butter in the pan, fry the curry powder and cayenne to a dark brown.
Stir in the cornflour and cook to a smooth paste.
Add a little of the stock to this, blending well, and return everything to the saucepan.
Allow to simmer for 5 minutes, then press all through a sieve or purée in a blender.
Add more salt to taste, if needed.
Chill well. Add the chilled cream just before serving. Sprinkle with the chopped watercress.
