Recipe by SarahCKS
You're probably thinking, "Curry and cheddar? Really?" Honestly, they make a delicious combination. I like strongly flavored and spiced foods, and so I experiment by adding curry powder to a number of dishes, many with cheddar cheese (including mac-and-cheese), and so I decided to try it in broccoli cheddar soup. Here is the result:
Top Review by Dr. Jenny
DH and I made this hearty, flavorful soup for lunch today. We enjoyed it. The only modifications that we made were to use fresh broccoli vs frozen and we used our immersion blender to puree the veggies right in the Dutch oven, versus removing them to a food processor and this worked really well. We used 2 Tb of Madras curry powder, though next time I might use 1.5 or so. Thanks for an enjoyable lunch--we're looking forward to leftovers tomorrow. Made for PAC Spring 2013.
- 29.58 ml butter
- 198.44 g diced onions
- 9.85 ml garlic, minced
- 1 bell pepper, deseeded and chopped
- 113.39 g carrots
- 85.04 g fresh gingerroot, sliced
- 4.92 ml cayenne pepper
- 14.79-29.58 ml curry powder (I like Badia's turmeric-based mix)
- 709.77 ml water
- 7.39 ml salt (to taste)
- pepper, to taste
- 453.59 g frozen broccoli
- 118.29 ml half-and-half
- 226.79 g sharp cheddar cheese, shredded
Directions See How It's Made
- Saute onions, garlic, pepper, carrots, ginger, cayenne pepper and curry powder in butter over medium heat for 2-5 minutes. Add water and broccoli. Season to taste. Simmer 10-15 minutes. Don't simmer too long or broccoli will lose its color.
- Using a slotted spoon, transfer vegetables to the bowl of a food processor, leaving the cooking liquid in the pan. Process until smooth and then return to the cooking liquid.
- Stir in cream and cheese. Heat over medium fire until cheese is melted.