I made this curried broccoli soup from the recipe below for dinner last night and loved it. It's everything you want in a summer soup: healthy and light! If you don't like curry this is obviously something you should steer clear from, but if you do like curry (or LOVE in my case) I wouldn't be afraid to use a full two teaspoons. I also added salt and pepper which the recipe doesn't call for. Hope you enjoy it as much as I did!
Curried Broccoli Soup
Recipe via Texas Monthly
2 pounds broccoli
2 medium onions
3 tablespoons butter or margarine
1 3/4 teaspoons curry powder
2 cans regular-strength chicken broth (14 ounces each)
sour cream (optional, for chilled soup)
1. Trim tough stem ends from broccoli. Cut off 1 cup tiny florets from broccoli, steam separately until tender, and set aside for garnish. Coarsely chop remaining broccoli and the onions.
2. In soup pot, melt butter over medium heat, add onion and curry powder, and cook until onions are limp. Add broth and chopped broccoli. Cover, and simmer for 12 minutes or until broccoli is tender when pierced. Whirl small batches of mixture in blender until smooth.
3. Serve hot or chilled. If serving chilled, drop a spoonful of sour cream on top of soup before sprinkling on broccoli florets. Serves 6 to 8.