Cream Of Broccoli Soup

• 1/2 c. coarsely chopped onion
• 1 1/4 tsp. curry powder or to taste
• 3 Tbsp. polyunsaturated oil
• 2 Tbsp. cornstarch
• 3 c. milk (skim or dry)
• 1 qt. chopped, fresh broccoli or 2 (10 oz.) frozen
• 1/2 tsp. dried oregano
• freshly ground pepper to taste
• thinly sliced lemon

1. Saute onion with curry powder in oil until soft.
2. Blend in cornstarch. Add 2 cups milk.
3. Cook 2 minutes, stirring constantly, until mixture boils.
4. Pour into blender or food processor and let cool a few minutes. Blend until smooth.
5. Transfer to soup pot. Cook broccoli by steaming or using a small amount of water until tender.
6. Set aside 1/2 cup of broccoli.
7. Pour remaining broccoli, one cup at a time, in blender and blend with remaining cup of milk until not quite smooth. Combine with onion mixture in soup pot. Add oregano and pepper.
8. Heat to serving temperature. Garnish with lemon slices and remaining broccoli.

onion, curry powder, polyunsaturated oil, cornstarch, milk, fresh broccoli, oregano, freshly ground pepper, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1013923 (may not work)