1 1/3 qts. chicken stock
1 1/4 lbs. broccoli
1 lb. cream cheese
Dash of curry powder
Dash of cayenne pepper
1/4 c. butter plus 1/4 c. flour

Cut up broccoli and just cover with enough chicken stock to cook until tender. Place remaining chicken stock over medium heat and add cream cheese, a little at a time, beating with whisk. Make roux with butter and flour, blending for 5 minutes over low heat. Chill roux. Puree broccoli in the stock in which it was cooked, saving half of the flowerettes. Add puree, remaining flowerettes, and roux to stock. Serves 8. Serve hot or cold- if cold, put a dob of sour cream on it. Delicious and plenty of potassium too.