Curried Cream of Broccoli Soup

In large saucepan melt butter or margarine; saute onion and garlic.

Add curry powder, pepper, chicken broth and water and bring soup to a boil.

Add broccoli, cut into flowerets, stems cut into 1/2 inch slices and potatoes cut into 1/2 inch cubes.

When mixture returns to a boil, reduce heat, cover pan and simmer soup for about 20 minutes or until vegetables are tender.

You can purée soup in batches in blender or food processor or you can leave whole.

Stir in 1 cup milk and cook over low heat until hot.

Do not boil.