Curried Cream of Broccoli Soup

Name: Curried Cream of Broccoli Soup
Yield: Makes 4 Soup-Course Servings
Ingredients: 1 medium onion, chopped; 1 teaspoon ground coriander; 2 teaspoons grated fresh ginger; Coarse (kosher) salt, to taste; 1 teaspoon fresh lemon juice; 4 teaspoons plain yogurt; 1 tablespoon very thinly sliced scallion greens; 1¼ pounds broccoli, trimmed, stalks and florets separated, and each cut into ½-inch dice; 1 tablespoon curry powder; 3 cups chicken broth; 2 medium all-purpose potatoes (about 8 ounces), peeled and cut into ½-inch dice

Preparation info

Makes
4
Soup-Course Servings

Difficulty
Easy

Appears in

Get in There and Cook

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.

Ingredients

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

Method

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