curried cream of broccoli soup

by Chen


Never expect too much from the weather here.

I try to cook through the seasons, but it is highly correlated to my ability to tell the season, especially in LA. As it starts to look like spring, a lively vegetable soup is called.


curried cream of broccoli soup
Makes 4-6 servings

1/2 tbsp butter
1 onion, chopped
2 cloves garlic, minced
1 lb broccoli, chopped
3 cups low-sodium chicken broth
1 tsp curry powder, or to taste
1 cup half and half
salt and black pepper

Heat the butter in a dutch oven or heavy pot over medium heat. Add the onion and garlic to the pot along with a generous pinch of salt. Stir occasionally and cook until the onion softened. Add the broccoli, chicken broth, and curry powder to the pot. Cover and let it simmer until the vegetables are tender, about 15 minutes.

Remove the pot from the heat and coarsely puree the soup with a stick blender. Return the pot to the heat and stir in the half and half. Adjust the salt and pepper to taste. When the mixture comes to a simmer, turn off the heat and serve immediately.