Curried Broccoli Soup
|1 large or 2 small heads ||fresh broccoli, chopped|
|2 large ||potatoes, peeled and diced|
|4 cloves ||fresh garlic, coarsely chopped|
|1 medium ||onion, diced|
|5 cups ||broth (or boullion, can use vegetable or chicken)|
|2 T ||curry powder|
|2 T ||ground coriander|
|2 t ||coarse ground black pepper|
|to taste ||salt|
|1/2 cup ||sour cream|
Chop the broccoli, potatoes, garlic, and onion. Add chopped vegetables to
a stockpot with broth. Add 1 T of the curry powder to the pot. Bring to
a boil and simmer for 20 minutes, until all vegetables are very tender.
Drain vegetables, making sure to reserve cooking liquid. Place half the
vegetables in the blender with a 1/3 cup of cooking liquid and 1/2 of the
remaining seasonings and spices (curry, coriander, salt, and pepper).
Process to combine and puree contents. Add more or less broth to bring the
mixture to the desired consistency. Pour contents into medium saucepan
and simmer while you blend the rest of the soup. Blend remaining
ingredients in the same proportions and add to the saucepan. Once the soup
has been re-heated add the 1/2 cup sour cream and heat through. Serve immediately.
This soup is excellent for those recovering from oral surgery (I discovered
when I had my wisdom teeth removed). It requires no chewing, and you can
make it as spicy or as bland as your stomach can tolerate.
It also reheats really well, so you can make a big batch and eat it as
often as you feel hungry. I honestly never got tired of it.
My friend Kim e-mailed me this recipe in 1994, and I believe it came from
one of the Moosewood Cookbooks. Her directions were from memory and I have added
onion to the recipe, so the only resemblance to the original recipe
may now be the title!