curried broccoli soup

2016-02-04

The soup is based on the Broccoli Cheddar Soup recipe, but the flavor emphasis is very different. There is less cheese; and the carrots and curry make it a very different soup.

Without sugar, this is a nice curried vegetable soup. With sugar, it becomes a dessert soup that will quickly fill up all those little spaces after a good meal.

INGREDIENTS

This is what you need for 3 quarts / 6 servings:

2 crowns of broccoli, chopped small
3-5 carrots, sliced
2 potatoes, peeled, diced
1 can evaporated milk
S&P
spices:
- 1 tsp ginger,
- curry powder
Optional:
- sugar to taste
  sweet for dessert soup
- 1 cup of sharp cheddar
  or a milder melting cheese
- 2 cups heavy cream
  or half and half
- grated hot chili powder

Pic1: curried broccoli soup

Directions

Pic2: ingredients
Pic3: milk soup ...
Pic4: ... with curry

In a medium stock pot, add the vegetables to 2 qts of water.
Bring to a boil, simmer for 15-20 min.
Use a stick blender to blend all or part of the vegetables.
Add S&P to taste.
Simmer for 10 more minutes.
Gradually stir in the evaporated milk.
- Optionally use heavy cream or half and half to make it creamier.
- Use sweetened condensed milk for the dessert soup.
  Go by taste that you don't overdo the sweetness.
Optionally stir in the grated cheese and allow it to melt.
Stir in curry, ginger powderand hot chili powder to taste.
Go easy with those. They should complement, but not overpower the carrot flavor.
Simmer 5 more minutes.
Serve the unsweetened soup immediately.
The dessert soup can be served warm, but is also delicious when chilled.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org