Curry Cheese and Broccoli Soup Recipe #27821
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by ngibsonn
40 min | 10 min prep
SERVES 8
- 1 1/2 lbs fresh broccoli
- 1/4 cup butter
- 1 tablespoon curry powder
- 1 medium onion, chopped
- 6 cups chicken broth
- 2 large potatoes, cubed
- 4 carrots, sliced thin
- 1 cup milk
- 3 cups sharp cheddar cheese, shred
- 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.
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5 stars