Ingredients
- 1 onion
- 3 3/4 c chicken stock
- 2 lb broccoli
- 5/8 c whipping cream
- 1/2 c watercress (fresh)
- 1 tb butter
- 1 tb cornstarch
- 2 ts curry powder
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.