2 lb Broccoli
Salt
3 3/4 c  Chicken Stock
1 tb Butter Or Vegetable Oil
1 md Onion, Finely Chopped
2 ts Curry Powder
Pinch Cayenne Pepper
1 tb Cornstarch
2/3 c  Whipping Cream
1/2 c  Fresh Watercress,
Finely Chopped

Cooking Time: 30 Minutes Clean the broccoli and cut it into pieces. Cover
with the boiling water with 1 t 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 cornflour 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.