Broccoli Soup

1. 1

   Reserve several broccoli florets for garnish.

2. 2

   Take the rest of the broccoli, the potato, garlic, the stock, a heavy pinch of salt and place all into a large pot over high heat.

3. 3

   Bring to a simmer and cook until the vegetables are soft, 20 minutes or so.

4. 4

   Meanwhile, cook the reserved florets in a little salted water until just done and still bright green.

5. 5

   Drain and set aside for service.

6. 6

   At this point add the curry powder, if using.

7. 7

   If not, transfer the vegetables to a blender or food processor (or use an imersion blender- I love mine!) and puree the vegetables with some of the stock until well pureed.

8. 8

   Return to the pot.

9. 9

   Taste, adjust for salt and pepper.

10. 10

    Add the cream or yogurt, stir to combine, heat to serving temperature.

11. 11

    Serve by spooning into bowls or cups, put a few drops of cream or yogurt in the center to decorate, and place a few of the reserved broccoli florets on top for garnish.

No additional tips available.