Broccoli Soup

A lovely creamy soup with a beautiful flavour. This recipe will even convert broccoli haters into broccoli lovers. It is super easy, really delicious and very satisfying. Garnished well it makes a superb starter for an elegant dinner party, or served with Wholewheat or Seedloaf bread it makes a hearty meal. It will definitely become a favourite on your menu repertoire.
Make it in large quantities, it saves a lot of time and it freezes really well.

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Ingredients:
1/4 cup butter
2 large onions
5 - 10 ml medium curry powder (it gives lovely flavour without tasting of curry)
4 large potatoes
1 kg broccoli
5 cups of chicken stock (Chicken stock pots do a good job in this recipe)
salt, pepper, a pinch of nutmeg and a teaspoon of lemon juice.
200ml cream











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Method:
Cut onions into pieces and sautee in butter until soft and translucent.
Peel potatoes and cut into thin slices. Add tot the broccoli and cover with just enough stock to boil. Boil until soft.
Wash broccoli and cut into pieces and add to the onions and potatoes. Add remaining stock and curry powder and cook until broccoli is really tender.
Put the soup through a blender until very smooth. Return soup to the pot, add cream and bring to the boil. Add seasoning and adjust to taste.
As a variation you could crumble blue cheese or cheddar for a stronger flavour, but it is hardly necessary.
If a soup is slightly to watery, flour (not maizena - it tends to be slightly 'slimy') dissolved as a paste into milk or cream makes a very good thickening agent - just be sure to boil it through thoroughly to cook out the raw flour.
Garnish with cream and croutons, or serve with garlic bruchetta for a starter, or serve fresh seedloaf bread and butter for a hearty meal.

Triple this recipe should yield about six liters of soup and it freezes really well.