Cream Of Broccoli Soup

1. 1

   Trim broccoli; pare stems. Separate flowerets; cut stems into 1/2-inch slices. Cut potato on 1/2-inch cubes. Saut onion and garlic in butter in a kettle or Dutch oven until tender, about 3 minutes. Add curry powder, chicken broth, water and salt to kettle. Bring to boil; add broccoli and potato. Return to boiling; lower heat. Cover; simmer 20 minutes or until broccoli and potato are tender. Puree mixture, part at a time in container of electric blender. Reheat mixture in a large saucepan over low heat. Stir in half and half until piping hot. Taste; add additional seasoning, if needed. Garnish with sour cream.

* Per serving · 4 servings · Values may vary.

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