Curried broccoli soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Broccoli |
| Salt | ||
| 3¾ | cup | Chicken Stock |
| 1 | tablespoon | Butter Or Vegetable Oil |
| 1 | medium | Onion, Finely Chopped |
| 2 | teaspoons | Curry Powder |
| 1 | pinch | Cayenne Pepper |
| 1 | tablespoon | Cornstarch |
| ⅔ | cup | Whipping Cream |
| ½ | cup | Fresh Watercress, Finely Chopped |
Directions
Servings: 4 Cooking Time: 30 Minutes Clean the broccoli and cut it into pieces. Cover with the boiling water with 1 Tsp 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 puree in a blender. Add more salt to taste, if needed. Chill well. Add the chilled cream just before serving.
Sprinkle with the chopped watercress.
From How To Make Good Curries by Helen Lawson Copyright 1973