Yield about 6-8 servings
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Ingredients
- 1 Cup of onion, chopped
- 1 Tablespoon Extra Virgin Olive Oil
- 3 Tablespoons butter
- 6 Cups Chicken or Vegetable Broth
- 2 lb or approximately 8 Cups of broccoli, chopped
- 1 tsp mild curry powder
- salt to taste
- ground pepper to taste
- 1/2 Cup half and half
- croutons or chopped green onions (or both) for a garnish
Procedure
- Heat a large saucepan to medium and add the oil and butter to the pan. Immediately add the onion and sauté until soft and translucent.
- Add broccoli, curry, and broth.
- Bring to a boil, turn the heat down to a simmer and cover. Let cook for 20-30 minutes until vegetables are nice and tender.
- Pull soup from heat and let cool slightly.
- Purée the soup in batches in a blender or better yet use a hand blender right in the pot.
- Return to low heat, salt and pepper to taste, and add the cream. Heat the soup gently and keep warm until ready to serve.
- Garnish with croutons and/or green onions sliced on a bias.