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

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.


  • pounds broccoli, trimmed, stalks and florets separated, and each cut into ½-inch dice
  • 2 medium all-purpose potatoes (about 8 ounces), peeled and cut into ½-inch dice
  • 1 medium onion, chopped
  • 3 cups chicken broth
  • 1 tablespoon curry powder
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon ground coriander
  • Coarse (kosher) salt, to taste
  • 1 teaspoon fresh lemon juice
  • 4 teaspoons plain yogurt
  • 1 tablespoon very thinly sliced scallion greens


    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 10 minutes.
    2. With a slotted spoon, transfer the solids to a food processor. Puree until smooth. With the motor running, gradually add the hot broth from the saucepan.
    3. Return the soup to the saucepan. Bring to a simmer. Season to taste with salt. Stir in the lemon juice. Ladle the soup into bowls. Garnish with yogurt and a sprinkle of scallion tops.