It’s the fall season and we need hot savory food! Plus, have you had your vegetables today? Serving 4 people as a starter, this is a great solution.
3 tablespoons of organic butter, room temperature
1 1/2 pounds fresh broccoli
1 tablespoon of curry powder
1 table spoon of olive oil 1 large organic onion, chopped
1.5 medium size organic carrots chopped
Salt and freshly ground black pepper to taste
4 tablespoons organic flour
5 cups low-sodium organic chicken broth
1/2 cup of organic cream
Oven toasted slices of organic French baguette
Slice the French baguette. Heat your oven to 350 and place the slices on a cookie sheet and toast them. Take them out and let them cool.
Melt 3 tablespoons butter and one table spoon of the olive oil in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, curry powder, salt and pepper and fry until onion is translucent.
Add the flour and cook for a couple of minutes, until the flour reaches a blonde color. Add stock and bring to boil.
Simmer uncovered until broccoli is tender, about 13-17 minutes. Pour in cream. With a blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with the toasted baguette slices.