PARTY'S CURRIED BROCCOLI SOUP
2 pounds broccoli
Salt
3-3/4 cup chicken stock
1 tablespoon butter or vegetable oil
1 medium onion, finely chopped
2 teaspoons curry powder
Pinch cayenne pepper
1 tablespoon cornstarch
2/3 cup whipping cream
1/2 cup fresh watercress, finely chopped
Cooking time:
30 minutes. Clean the broccoli and cut it into pieces. Cover with the boiling
water with 1 tsp of salt added and cook for about 15 minutes, until it is
tender. Drain,
mash and add to the chicken stock in a heavy saucepan. Heat the butter in a
separate
pan and brown the onion lightly. Add the onion to the stock. In the remaining
butter
in the pan, fry the curry powder and cayenne to a dark brown. Stir in the
cornflower
and cook to a smooth paste. Add a little of the stock to this, blending well,
and
return everything to the saucepan. Allow to simmer for 5 minutes, then press all
through a sieve or puree in a blender. Add more salt to taste, if needed. Chill
well.
Add the chilled cream just before serving. Sprinkle with the chopped watercress.
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