4 tbsp. butter
1 c. chopped onion
2 tsp. curry powder
1/2 tsp. ground ginger
1 bunch fresh broccoli, chopped in 2 inch pieces, about 6 c.
2 cans chicken broth
Salt and pepper to taste

In large saucepan, melt butter. Add onions and saute until translucent, about 10 minutes. Add curry powder and ginger; saute 2 minutes more. Add broccoli and chicken broth. Bring to a boil, reduce heat and simmer until broccoli is tender, about 5 minutes.

In blender puree soup in 2 batches. Season with salt and pepper. Top each bowl with a dollop of the topping.

TOPPING:

3/4 c. sour cream
1/4 tsp. fresh grated lemon peel

Stir together.