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Curried Broccoli Soup

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      Title: CURRIED BROCCOLI SOUP
 Categories: Soups/stews
      Yield: 4 Servings
 
      2 lb Broccoli
           Salt
  3 3/4 c  Chicken Stock
      1 tb Butter Or Vegetable Oil
      1 md Onion, Finely Chopped
      2 ts Curry Powder
           Pinch Cayenne Pepper
      1 tb Cornstarch
    2/3 c  Whipping Cream
    1/2 c  Fresh Watercress,
           Finely Chopped
 
  Cooking Time: 30 Minutes Clean the broccoli and cut it into pieces.
  Cover with the boiling water with 1 t 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 cornflour 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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