Broccoli Supreme

• 1 c. chopped onion
• 1/2 c. chopped green bell pepper
• 1 clove garlic, minced or pressed
• 1/2 tsp. minced fresh ginger
• 2 Tbsp. butter or margarine
• 1/2 tsp. curry powder
• 2 (14 1/2 oz. each) cans ready-to-serve chicken broth
• 1/2 c. water
• 5 c. broccoli florets and sliced, peeled stems or 2 (10 oz. each) pkg. frozen, chopped broccoli, thawed and drained
• 1/2 to 3/4 c. half and half
• salt
• white pepper
• croutons (optional)

1. Cook and stir onion, green pepper, garlic and ginger in melted butter in Dutch oven over medium-high heat until onion is soft. Add curry powder; cook 1 minute.
2. Add broth, water and broccoli. Bring to a boil over high heat.
3. Reduce heat to low.
4. Cover and simmer 30 minutes or until broccoli is very tender.
5. Puree soup, in batches, in blender or food processor until smooth.
6. Return to Dutch oven.
7. Stir in enough half and half to give soup desired consistency.
8. Season to taste with salt and pepper.
9. Heat through. Do not boil.
10. To serve, ladle into bowls.
11. Garnish with croutons. (To serve cold, refrigerate, covered, until chilled.)

onion, green bell pepper, clove garlic, fresh ginger, butter, curry powder, ready, water, broccoli, salt, white pepper, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577195 (may not work)