Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 lb Fresh broccoli; or more Black pepper to taste
1 qt Chicken broth 2 tb Lime juice
1 md Onion 8 Lemon slices
2 ts Butter 1/2 c Sour cream
1 tb Vindaloo Curry Paste Snipped chives
1 ts Salt

(1) Cut the broccoli, and place it in a large saucepan along with
the broth, onion, butter, curry paste, salt and pepper.

(2) Bring to a boil. Reduce heat and simmer, covered, for 8 to 12
minutes or until broccoli is just tender.

(3) Place about two cups of the mixture at a time into a blender
container. Cover and blend until smooth. Pour into bowl or
another large pan. Repeat with remaining mixture.

(4) Stir in the lime juice.

(5) Serve hot, garnished with a thin slice of lemon, a small dollop of
sour cream, and a sprinkling of chives.

NOTES:

(1) This soup can be also refrigerated overnight and served cold.

(2) If you don't have Vindaloo Curry Paste, try using 2 teaspoons of
curry powder, and one chopped green chile pepper (such as poblano).

Modified by Gabi Shahar from a recipe posted by Andy Shore on
alt.gourmand on 1985. Tried several times, and highly recommended.

Typed by Gabi Shahar, November 1995.
Submitted By GABI SHAHAR On 11-25-95

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