A easy, creamy, tasty soup for any time of the year
1½ pounds of broccoli
¼ 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.)
No nutrition information available
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