A delightful and creamy soup featuring broccoli and potato, enhanced with a hint of curry and a touch of yogurt or cream.
Set aside a few small broccoli florets for garnish.
Choose the most visually appealing florets for garnish to enhance presentation.
Combine the remaining broccoli, potatoes, garlic, vegetable stock, and a pinch of salt in a large pot.
Cut the vegetables into similar-sized pieces for even cooking.
Bring the pot to a boil, then reduce to a simmer and cook until the vegetables are tender, about 20 minutes.
Cover the pot partially to retain heat and cook efficiently.
Meanwhile, blanch the reserved broccoli florets in salted boiling water until bright green and tender, then drain and set aside.
Plunge the florets into ice water after blanching to retain their color.
Blend the cooked vegetables and stock until smooth, then return to the pot.
Blend in batches if necessary to avoid overfilling the blender.
Stir in the curry powder, heavy cream, and yogurt, and adjust seasoning with salt and pepper.
Taste as you go to achieve the perfect balance of flavors.
Serve the soup in bowls, garnished with the reserved broccoli florets.
Add a drizzle of cream or yogurt for an elegant touch.
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