Friday, February 4, 2011
Broccoli Soup with Tomato
Actually, it is sort of cream of broccoli but without cream being added. I had a small head of broccoli and pot of ham stock on hand so it wasn’t hard to figure out what I will do with it.
4 cups stock
1 head of broccoli, stalk and head chopped very fine
1 small or 1/2 large carrot, chopped very fine
1 small onion, chopped very fine
1 baking potato, peeled and chopped very fine
1 tsp. curry powder
2 ripe Italian tomatoes, coarsely chopped.
Bring stock with all vegetables to boil, reduce to simmer and cook for 1 hour. Place pot into sink and liquefy with submersible blender or transfer to blender and liquefy.
Put soup back on burner, reheat and season with curry to your taste.
Pour into individual bowls and garnish with tomatoes.