Curried Broccoli Cheddar Soup

My own invention, this is easy and filling. Quantity serves two adults for a filling supper or about four - 1 cup servings.

CURRIED BROCCOLI CHEDDAR SOUP
2 TBSP butter or olive oil
2 cups broccoli florets, cleaned and cut into small pieces
1 - 14 oz can chicken broth
2 TBSP "Patak's" Madras Curry Paste - Hot (or 1 to 3 tsp. Curry Powder)
4 TBSP flour
2 cups milk
1 cup grated cheddar cheese (or more)
Additional milk or chicken broth as necessary

Melt butter over medium heat until melted (don't brown). Add broccoli florets and stir. Cook over medium heat until broccoli is bright green. Cook for another 2 minutes. Push broccoli to one side of pan and add 1/2 can of chicken broth. Add the Curry Paste or Powder to the chicken broth. Stir to dissolve, then stir back in the broccoli. Add the rest of the can of broth. While this heats, put the flour into the empty can and add one cup of milk to the can. Stir well to mix in flour. Add second cup of milk to pan and then slowly add the flour/milk mixture, stirring well. As mixture thickens, add additional milk as necessary to keep soup at desired thickness. Turn down heat. Slowly add grated cheddar cheese (I used Crowley's medium white Vermont cheese). As soon as cheese is mixed in, remove from heat.

If you aren't used to using curry powder, start with 1 teaspoon and then taste and add more as necessary. I use curry powder frequently to "brighten" cream soups, but not to overpower the flavors. Notice that I did not add any salt or pepper. The broth and cheese both contain salt so no additional salt was necessary. Pepper was ground on top of each bowl of soup. I put a garnish of fried onions on top but this isn't necessary. This soup stands on it's own.