Curried Cream of Broccoli Soup

In a large saucepan, melt the butter or margarine and saute the onion and garlic for a few minutes.

Add the curry, pepper, broth and water to the pan and bring the soup to a boil.

Add the broccoli and potato.

When the mixture returns to a boil, reduce the heat, cover the pan and simmer the soup for about 20 minutes or until the vegetables are tender.

Purée the soup in batches in a blender or food processor.

Return the purée to the pan, stir in the milk and cook the soup over low heat until it is hot (but do not boil it).