Curried Broccoli Soup

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.