2 lb broccoli 3 3/4 cups chicken stock 1 Tbs butter or vegetable oil 1 medium onion, finely chopped 2 tsp curry powder Pinch cayenne pepper 1 Tbs cornstarch 2/3 cup whipping cream 1/2 cup fresh watercress, finely chopped Salt
Clean the broccoli and cut it into pieces. Cover with the boiling water with 1 tsp of salt added and cook for about 15 minutes, until it is tender. Drain, mash and add to the chicken stock in a heavy saucepan. Heat the butter in a separate pan and brown the onion lightly. Add the onion to the stock. In the remaining butter in the pan, fry the curry powder and cayenne to a dark brown. Stir in the corn flour and cook to a smooth paste. Add a little of the stock to this, blending well, and return everything to the saucepan. Allow to simmer for 5 minutes, then press all through a sieve or puree in a blender. Add more salt to taste, if needed. Chill well. Add the chilled cream just before serving. Sprinkle with the chopped watercress.