Two Soup Tips

How about two quick soup tips this beautiful Thursday morning?

• Soups and stews should only simmer (never boil) when cooking.
  
  
• To remove excessive salt from soup, drop in a sliced raw potato.

Hey, here's a great idea. Put these tips to work by trying the delicious, healthy recipe below.

Curried Broccoli Soup

2 lbs broccoli
3 3/4 cups chicken stock
1 Tbs butter or vegetable oil
1 medium onion, finely chopped
2 tsp curry powder
Pinch cayenne pepper
1 Tbs cornstarch
2/3 cup whipping cream
1/2 cup fresh watercress, finely chopped
Salt to taste

Clean the broccoli and cut it into pieces. Cover with the boiling water with 1 tsp 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 corn flour 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.

Wow, doesn't that sound delicious.

If you have a soup tip or a great soup recipe you'd like to share, please use the "Comment" link below.

Chet Day
Editor, The Natural Health Circus
http://chetday.com