1445. CURRY BROCCOLI SOUP with BACON and TOASTED ALMONDS

makes five servings


4 slices hardwood smoked bacon
2 tablespoons olive oil
1 cup finely chopped leeks
1/2 cup finely chopped carrots
4 cups finely chopped broccoli
1 teaspoon curry powder
1/2 teaspoon dried basil
1-2 pinches cayenne pepper
3 cups chicken or vegetable stock
1 cup soy milk
salt and pepper
3 tablespoons lightly toasted slivered almonds

Heat a medium sized soup pot over medium flame. Chop the bacon into small pieces and add it to the pot. Cook, stirring often, until bacon is browned. Use a slotted spoon to transfer bacon bits to paper towels to drain. Discard all but 1 tablespoon of the bacon fat in the pot.

Add olive oil to the pot and heat briefly. Stir in leeks and carrots; cook, stirring often, until vegetables soften. Stir in broccoli, curry powder, basil, and cayenne; continue cooking a few minutes longer, stirring occasionally.

Add chicken or vegetable stock and bring mixture to simmer. Cook soup until broccoli is tender, 10-15 minutes. Stir in the bacon and soy milk, season to taste with salt, and heat through. Serve each bowl with a sprinkling of slivered almonds.


bacon recipe courtesy of: Organic Valley Family of Farms, CROPP Cooperative, One Organic Way, LaFarge, Wisconsin 54639