Cream Of Broccoli Soup
["1 bunch broccoli (approximately 1 lb.)", "1 medium potato, pared", "1 medium onion (1/2 c.)", "1 clove garlic, chopped", "2 Tbsp. butter", "3/4 tsp. curry powder", "1 (13 3/4 oz.) can chicken broth", "1 c. water", "1/2 tsp. salt", "1 c. half and half"]
["Trim broccoli; pare stems. Separate flowerets; cut stems into 1/2-inch slices. Cut potato on 1/2-inch cubes. Saut onion and garlic in butter in a kettle or Dutch oven until tender, about 3 minutes. Add curry powder, chicken broth, water and salt to kettle. Bring to boil; add broccoli and potato. Return to boiling; lower heat. Cover; simmer 20 minutes or until broccoli and potato are tender. Puree mixture, part at a time in container of electric blender. Reheat mixture in a large saucepan over low heat. Stir in half and half until piping hot. Taste; add additional seasoning, if needed. Garnish with sour cream."]
["broccoli", "potato", "onion", "clove garlic", "butter", "curry powder", "chicken broth", "water", "salt"]