cups broccoli florets
1 teaspoon butter
1 medium onion, chopped
4 cups chicken stock (your own or Swanson's)
1 medium potato, diced
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
broccoli in water, uncovered, for about 5 minutes, or until
tender, being careful not to lose the fresh green color.
a kettle with Pam and saute onion in butter until tender but
chicken stock, potato and curry.
covered for 10 minutes.
bisque in blender in small batches by adding broccoli, potato
mixture and remaining ingredients.
immediately, or keep warm over hot water.
with a spot of sour cream, parsley, etc.
with more broth if a large potato was used.