Curry Cheese And Broccoli Soup

1. 1

   Trim the flowerets from broccoli and cut into small pieces.

2. 2

   Discard tough ends of stems; peel remaining stems and slice thin In a 6 to 8 quart kettle, melt butter over medium heat.

3. 3

   Add curry powder and onion and stir for 5 minutes.

4. 4

   Add broth, potatoes, broccoli stems and carrots.

5. 5

   Cover and simmer until potatoes mash easily, about 30 minutes.

6. 6

   Whirl about half the broth and vegetables in a blender or food processor until pureed.

7. 7

   Return to kettle.

8. 8

   Heat soup to boiling and add broccoli flowerets and milk.

9. 9

   Simmer, uncovered, until flowerets are tender when pierced.

10. 10

    Stir in cheese a little at a time until melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.