1 bunch broccoli, about 1 lb.
1 med. size potato, pared
1 med. size onion, chopped, 1/2 c.
1 clove garlic, chopped
2 tbsp. butter
3/4 tsp. curry powder
1 (13 3/4 oz.) can chicken broth
1 c. water
1/2 tsp. salt
1 c. half and half

1. Trim broccoli; pare stems. Separate florets; cut stems into 1/2 inch slices. Cut potato in 1/2 inch cubes.

2. Saute onion and garlic in butter in a kettle or Dutch oven until tender, about 3 minutes.

3. Add curry powder, chicken broth, water and salt to kettle. Bring to boiling; lower heat; cover; simmer 20 minutes or until broccoli and potato are tender.

4. Puree mixture, part at a time, in container of electric blender. Reheat mixture in a large saucepan over low heat. Stir in half and half; heat until piping hot. Taste; add additional seasoning, if needed. Ladle into tureen. Garnish with dairy sour cream, if you wish. Serve with Cheese Straws.