Cream Of Broccoli Soup
|Onion||3⁄4 Cup (12 tbs), chopped|
|Potatoes||3 Cup (48 tbs), diced|
|Curry powder||1⁄4 Teaspoon|
|Water||1 Cup (16 tbs)|
|Frozen broccoli||10 Ounce, thawed (1 Package)|
|Chicken stock/Canned chicken broth||2 1⁄2 Cup (40 tbs)|
|Milk||2 1⁄2 Cup (40 tbs), divided|
|Whipping cream||3⁄4 Cup (12 tbs)|
|White pepper||To Taste|
Melt the butter in a saucepan.
Add the onion, potatoes, curry powder, and water.
Simmer, covered, over medium heat until the vegetables are tender.
Puree the thawed broccoli and the chicken stock in a food processor or blender.
Pour into the top of a double boiler.
Puree the potato mixture with 1/2 cups of milk and pour into the top of the double boiler.
Add 1 cup of milk and the cream and nutmeg.
Add salt and white pepper to taste.
Heat over boiling water until very hot but do not boil.