Ingredients:
1 1/2 lbs fresh broccoli
1/4 cup butter
1 tablespoon curry powder
1 medium onions, chopped
6 cups chicken broth
2 large potatoes, cubed
4 carrots, sliced thin
1 cup milk
3 cups sharp cheddar cheese, shred
Directions:
Trim the flowerets from broccoli and cut into small pieces.
Discard tough ends of stems; peel remaining stems and slice thin In a 6 to 8 quart kettle, melt butter over medium heat.
Add curry powder and onion and stir for 5 minutes.
Add broth, potatoes, broccoli stems and carrots.
Cover and simmer until potatoes mash easily, about 30 minutes.
Whirl about half the broth and vegetables in a blender or food processor until pureed.
Return to kettle.
Heat soup to boiling and add broccoli flowerets and milk.
Simmer, uncovered, until flowerets are tender when pierced.
Stir in cheese a little at a time until melted.
Servings: 8
Time preparation: 10 min.
Time total: 40 min.