Recipe Box: Curried Broccoli Soup

Winter is comfort food season, but comfort need not be heavy or boring. For innkeeper and author Mark Philips, this family recipe warms the body and wakes up the taste buds. This recipe was included in Mark’s book The Old Rittenhouse Inn Cookbook, Meals & Memories from the Historic Bayfield B&B, published by this magazine.

“This is one of my mom’s soups from the early days of the restaurant,” Mark writes. “It is one dish that I can literally taste (in my mind) any time I think of it.” Give it a try and warm up a new tradition in your family, too.

Serves 6-8

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

  • 1-1/2 pounds broccoli (3 average stalks)
  • 2 cups chicken stock or broth
  • 3-4 cloves garlic, minced
  • 1/4 cup green onions, minced, tops included
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon curry
  • 1 cup heavy cream

Instructions:

In large saucepan, cook broccoli in stock until tender. Place broccoli and stock into a blender and purée (or use a hand blender to purée in saucepan). Return mixture to saucepan, add remaining ingredients and simmer on low about 20 minutes. Serve warm in soup bowls. Some ideas for garnishing this dish include broccoli florets, toasted croutons or fresh dill and nova lox.