1 tbsp. butter
1 lg. yellow onion, chopped
2 cloves garlic
1 tsp. curry (more or less to taste)
Ground black pepper
2 cans low-salt chicken stock (3-4 c.)
1 bunch broccoli (about 1 lb.) don't use big stems
1 lg. potato, peeled & chopped
1 c. milk

1. In a large saucepan, melt butter and saute onions and garlic.

2. Add curry, pepper and broth; bring to a boil.

3. Add broccoli and potato, return to a boil, reduce heat and cover. Simmer about 20 minutes or until vegetables are tender.

4. Puree in batch (blender or food processor). Return to pan, add milk and reheat but don't boil.

5. Serve with a little plain yogurt.