About 1 1/2 lbs. broccoli
1 tbsp. curry powder
6 c. chicken broth
4 carrots, thinly sliced
3 c. shredded sharp cheddar cheese
1/4 c. butter
1 med. onion, chopped
2 lg. potatoes, cubed
1 c. milk

Trim flowerets from broccoli and cut into small pieces. Discard tough ends of stems. Peel stems and slice thinly. In 6 to 8 quart kettle, melt butter over medium heat, add curry powder and onion. Stir for 5 minutes. Add broth, potatoes, broccoli stems and carrots. Cover and simmer about 30 minutes until potatoes mash easily. Using blender, whirl a portion of the broth and vegetables until all are well blended. Return soup to kettle and heat to boiling. Add broccoli flowerets and milk. Simmer, uncovered just until flowerets are tender when pierced. Stir in cheese, a handful at a time until melted. Makes 8 to 10 servings.