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Curried Broccoli and Cilantro Soup
Frozen broccoli makes it immensely easy to throw together this smooth, creamy, no-cream soup. It doesn’t even require thawing before use, and cooking is brief so the broccoli retains its bright color. An immersion blender, if you own one, makes the recipe even simpler, as it can puree the soup directly in the pot. Either frozen broccoli florets or “cuts” (a mix of florets and stalks) will work in this recipe.
tablespoons salted butter
large yellow onion, chopped