Curried Broccoli and Cilantro Soup

재료

2 tablespoons salted butter

1 large yellow onion, chopped

2 tablespoons chopped fresh ginger

1 jalapeño chili, stemmed, seeded and minced

1 bunch cilantro, stems chopped, leaves roughly chopped, reserved separately

Kosher salt and ground black pepper

1 tablespoon curry powder

1 quart low-sodium chicken broth OR vegetable broth

Two 10-ounce bags frozen broccoli, unthawed (see headnote)

Optional garnish: Plain yogurt

방향

In a large saucepan over medium, melt the butter. Add the onion, ginger, half the jalapeño, the cilantro stems and ½ teaspoon salt. Cook, stirring occasionally, until the onion is softened and browned, 12 to 15 minutes. Add the curry powder and ½ teaspoon each salt and pepper; cook, stirring, until fragrant, about 30 seconds. Add the broth and bring to a boil over medium-high. Add the broccoli and return to a boil. Remove the pan from the heat and cool for about 5 minutes. Stir in about half of the cilantro leaves.

Using a blender and working in 2 or 3 batches to avoid overfilling the jar, puree the broccoli mixture until smooth. Return the soup to the pot and heat over medium, stirring, until hot. Taste and season with salt and pepper. Serve sprinkled with the remaining jalapeño and the remaining cilantro leaves.

노트

Frozen broccoli makes it immensely easy to throw together this smooth, creamy, no-cream soup. It doesn’t even require thawing before use, and cooking is brief so the broccoli retains its bright color. An immersion blender, if you own one, makes the recipe even simpler, as it can puree the soup directly in the pot. Either frozen broccoli florets or “cuts” (a mix of florets and stalks) will work in this recipe.