Ingredients
1 Tbsp. butter or margarine
1 c. chopped onions
1 clove chopped garlic
3/4 tsp. curry powder
pepper to taste
1 2/3 c. chicken broth
1 c. water
1 bunch broccoli
1 large potato, peeled
1 c. milk (skim or low-fat)
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Electric butter churn — artisan butter from cream in minutes
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In large saucepan melt butter or margarine; saute onion and garlic. Add curry powder, pepper, chicken broth and water and bring soup to a boil. Add broccoli, cut into flowerets, stems cut into 1/2 inch slices and potatoes cut into 1/2 inch cubes. When mixture returns to a boil, reduce heat, cover pan and simmer soup for about 20 minutes or until vegetables are tender. You can puree soup in batches in blender or food processor or you can leave whole. Stir in 1 cup milk and cook over low heat until hot. Do not boil.