No Cream of Broccoli Soup

For vegans you can substitute olive oil for the butter and vegetable broth for the chicken broth.

• 4 Tbsp. butter
• 3 leeks, white part only, sliced thin
• 1–2 ribs celery, diced
• 1 carrot, diced
• 2 cloves garlic, chopped
• 2 new white potatoes, unpeeled, sliced thin
• 8 cups chicken broth
• 1.5 lbs. broccoli
• 1 Tbsp. Madras curry powder
• 2 Tbsp. sherry
• 1 cucumber, peeled, seeded, and diced
• Salt and white pepper to taste

Melt the butter in a large pot and cook the leeks, garlic, carrot, and celery for 7–8 minutes until soft. Add salt, pepper, and curry powder and cook for 1 more minute.

Meanwhile, slice the potatoes thinly, separate the broccoli into florets, and peel and dice the thick stem parts.

Add the broth, bring it to a boil, then add the sherry, potatoes, and broccoli, return to the boil and cook for 15 minutes (or 3 minutes in the pressure cooker).

Have a taste and adjust the seasoning.

Let the soup cool, then run it through the blender, adding the cucumber.

Chill in the refrigerator, and serve, garnished with chopped chives and accompanied by some good bread.