Ingredients
2 lb 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
Instructions
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 aucepan. 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.
