1 1/2 lb. broccoli
4 c. chicken stock
1 c. cottage cheese
1 tsp. curry powder
2 c. milk
Parmesan cheese

Wash and trim the broccoli. Break into flowerettes and slice the thick stems in 1 inch pieces. In a 5-quart soup pot, combine the broccoli and the stock. Bring to a boil, lower heat, cover and simmer until broccoli is tender (about 20 minutes.) Remove broccoli from soup base with a slotted spoon. Puree broccoli and cottage cheese together in a blender until smooth. Return puree to the soup base. Add curry powder and milk. Reheat and serve hot, sprinkled with Parmesan cheese.