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Broccoli Bisque

3 cups broccoli florets
1 teaspoon butter
1 medium onion, chopped
4 cups chicken stock (your own or Swanson's)
1 medium potato, diced
1/2 teaspoon curry powder
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
1 tablespoon minced chives or green onions
1 teaspoon salt or to taste
1 cup plain yogurt
  • Cook broccoli in water, uncovered, for about 5 minutes, or until barely
    tender, being careful not to lose the fresh green color. 

  • Prepare a kettle with Pam and saute onion in butter until tender but not brown. 

  • Add chicken stock, potato and curry. 

  • Simmer, covered for 10 minutes. 

  • Prepare bisque in blender in small batches by adding broccoli, potato mixture and remaining ingredients. 

  • Serve immediately, or keep warm over hot water. 

  • Garnish with a spot of sour cream, parsley, etc. 

  • Dilute with more broth if a large potato was used.

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