Virginia's Broccoli Soup
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Ingredients
  • ½ cup coarsely chopped onion
  • 1-1/4 teaspoons curry powder
  • ¼ cup butter
  • 2 Tablespoons cornstarch
  • 3 cups milk, divided
  • 1 cup boiling water
  • 1 quart chopped fresh broccoli or 2 packages (10 ounces each) frozen broccoli
  • ½ teaspoon oregano
  • Salt and pepper to taste
  • Thin slices of lemon
Instructions
  1. Saute onion with curry powder in butter until crisp-tender. Blend in cornstarch. Add 2 cups of the milk and cook, stirring constantly until mixture boils, 1 to 2 minutes. Pour into a blender container and let cool a few minutes. Blend until smooth and remove to saucepan.
  2. Add boiling water to broccoli and cook until just tender. Put broccoli, one-half at a time, in blender container (no need to clean it out from the onion mixture) and blend with the remaining 1 cup of milk until smooth. Add the blended broccoli to the onion mixture in saucepan. Add oregano, and salt and pepper to taste. ( I use 1 teaspoon salt and ¼ teaspoon pepper) Heat until very hot over medium low heat, but do not boil. Ladle soup into bowls and place a lemon slice on top of each bowl of soup.
  3. (Note: If you really love lemon (I do!) I even add a slice of lemon in the bottom of bowl before adding soup and then another on top. The bottom lemon is not necessary, but the top one is! It adds a delicate touch and a great flavor. Adding both lemons is for lemon-lovers only!)
  4. Makes about 6 cups.
Recipe by The Culinary Cellar at https://theculinarycellar.com/revisiting-bakery-lane-soup-bowl/