1/2 c. coarsely chopped onion
1 1/4 tsp. curry powder
1/4 c. butter
3 c. milk
1 c. boiling water
2 tbsp. cornstarch
1 qt. chopped fresh broccoli or 2 (10 oz.) pkgs. frozen broccoli
1/2 tsp. oregano
Thinly sliced lemon

Saute onion with curry powder in butter until crisp-tender.
Blend in cornstarch. Add 2 cups of the milk and cook, stirring constantly until mixture boils 1 to 2 minutes.
Pour into blender jar and let cool for a few minutes. Blend until smooth.
Add boiling water to broccoli and cook until just tender.
Put broccoli, one half at a time, into blender jar and blend with remaining milk until not quite smooth.
Combine blended broccoli and onion mixtures in soup pot.
Add oregano, salt and pepper to taste.
Heat to serving temperature.
Garnish with lemon slices.
Makes 6 cups.

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