Curried Cream of Broccoli Soup

Preparation info
  • Makes


    Soup-Course Servings
    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

Despite what I’ve called this recipe, you won’t find any heavy cream in the ingredient list. Pureed cooked potato thickens the soup and adds a creamy texture.


  • pounds broccoli, trimmed, stalks and florets separated, and each cut into ½-inch dice
  • 2 medium all-purpose potato


  1. Combine the broccoli stalks, potatoes, onion, broth, curry powder, ginger, and coriander in a large saucepan. Bring to a simmer over medium heat. Cover and cook until the broccoli stalks and potatoes are crisp-tender, about 10 minutes. Add the broccoli florets and cook another 10 minutes until all are very tender. Set the saucepan aside, covered, to cool slightly, about