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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.
4 to 6
Servings
40 minutes
Ingredients
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2
tablespoons salted butter
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1
large yellow onion, chopped
Directions
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01In a large saucepan over medium, melt the butter. Add the onion, ginger, half the jalapeño, the cilantro stems and ½ teaspoon salt. Cook, stirring occasionally, until the onion is softened and browned, 12 to 15 minutes. Add the curry powder and ½ teaspoon each salt and pepper; cook, stirring, until fragrant, about 30 seconds. Add the broth and bring to a boil over medium-high. Add the broccoli and return to a boil. Remove the pan from the heat and cool for about 5 minutes. Stir in about half of the cilantro leaves.
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