1 lb. New England Shrimp company, cooked, peeled and deveined shrimp
2 1/2 lbs. fresh broccoli
1/2 c. chopped onion
1/4 c. minced green pepper
2 tbsp. light vegetable oil
2 tbsp. flour
6 c. chicken broth (or 3 - 13 oz. cans)
1 bay leaf
1/2 tsp. fresh ground pepper
1 tsp. curry powder

Chop broccoli into 2 inch pieces. Saute broccoli, onion and green pepper in vegetable oil until onion is transparent and broccoli is tender, sprinkle with flour, stirring constantly. Add crumbled bay leaf, curry powder and green pepper. Add chicken broth and simmer, covered for 15 to 20 minutes. Remove from heat and cool. Spoon mixture into blender 1 cup at a time and blend until smooth. Remove to large pot as each cup is blended. Add shrimp and simmer for another 5 to 10 minutes to heat throughout. Calories/serving: 234. NOTE: soup is excellent serving cold. Chill in refrigerator for 3/4 hour before serving. Garnish with rounded tablespoon of sour cream. Serves 6.