Curried Cream of Broccoli Soup

Souper Sunday is back with a simple soup that will be wonderful in lunches this week: Curried Cream of Broccoli. I buy the Maharaja Curry blend from Penzeys Spices, which has a nice flavor and includes saffron. Don’t be afraid to use a lot of curry powder – even more than the recipe calls for if you want a bold flavor. Consider 3 teaspoons the starting point. 😉 I have adapted this recipe from Jane Brody’s Good Food Book.

Curried Cream of Broccoli Soup

Curried Cream of Broccoli Soup
Serves 6

1T ghee or butter
1 onion, chopped
2 cloves garlic, minced
3t. curry powder
1 qt. chicken broth
1 bunch broccoli (about 1lb.), cut into florets, and stems peeled and sliced ½” thick
1 large potato, peeled and cubed
1c. half-n-half
Salt & pepper, to taste

In a large saucepan, melt the ghee or butter and sauté the onion for about 5 minutes, until soft. Add the garlic and curry powder cook for 1 minute more, until fragrant. Add the broth, broccoli and potato and bring to a boil. Cover with lid, reduce heat, and simmer for about 20 minutes, until vegetables are very tender. Remove from heat and purée with immersion blender until smooth. Return to heat and stir in half-n-half. Add salt and pepper, to taste. You may wish to garnish with a dollop of yogurt or sour cream and a pinch of garam masala.

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2 Responses

  1. Marianne says:

    Hi!love your blog, Wondering if I am overlooking a ‘search’ option for a particular recipe? It would be awesome to have one, for re-locating 🙂 Looking for your bean soup, made with chicken broth…

    • Sarah Miller says:

      Hello! There is a search function on the upper right-hand side. If you’re on a mobile device I think you have to click a little arrow to access it. Anyway, I don’t think I’ve posted a bean soup made with chicken broth, but I did share a photo on my FB page last winter. It was a basic navy bean soup made with broth instead of a ham hock, because we were snowed in. For a pound of beans use 2 quarts chicken broth. After simmering for an hour stir in diced onion, carrot, and celery, then cook for another 45 minutes or so. Diced potatoes can be added in the last 20 minutes. 🙂

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