Ingredients

1 1/2 pounds of broccoli

1/4 cup butter

1 Tablespoon of curry powder

1 medium onion, chopped

6 cups of chicken broth

4 carrots, chopped

1 cup of milk

2-3 cups of shredded cheddar cheese (12 oz.)

Instructions

Trim flowerets from broccoli and cut into small pieces.
In a 6-8 quart stock pot, melt butter over medium heat, add curry powder and onion and stir for 5 minutes; add the chicken broth, broccoli and carrots; cover and simmer, about 30 minutes.
Blend about half the broth and vegetables, a portion at a time, in a blender.
Return to stock pot and heat soup to boiling, add the milk.
Simmer uncovered; stir in cheese, a handful at a time, until melted.
Salt and Pepper to taste

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