Curried Broccoli and Cheddar Soup

About 1 1/2 lbs broccoli
1/4 cup butter
1 tbl curry powder
1 med onion, chopped
6 cups chicken broth
2 large potatoes, cubed
4 slender carrots, thinly sliced
1 cup milk
3 cups shredded sharp Cheddar cheese

Trim flowerets from broccoli and cut into small pieces.  Discard tough ends of stems.  Peel stemsa nds lice thinly.  In a 6 quart kettle, melt butter.  Add curry powder and onion and stir for 5 minutes.  Add broth, potatoes, broccoli, and carrots.  Cover and simmer until potatoes mash easily, about 30 minutes.  Puree soup.  Return to kettle and heat to boiling.  Add broccoli and milk.  Simmer uncovered just until broccoli is tender.  Stir in cheese until melted.


Serves 8-10