Cauliflower Soup

Oxmoor House
2 quarts

Ingredients

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1/2 cup chopped onion
1 tablespoon butter or margarine
1 1/2 quarts chicken broth, divided
1/2 teaspoon curry powder
1 1/2 cups cooked regular rice
1 medium head cauliflower, broken into small flowerets
1 cup whipping cream
1 teaspoon salt
1/2 teaspoon pepper

Preparation

Sauté onion in butter in a medium saucepan until tender. Add 2 cups chicken broth and curry powder; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Remove from heat; stir in rice.

Pour rice mixture into container of an electric blender, and process until smooth.

Combine cauliflower and remaining chicken broth in a large Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until tender. Stir in rice mixture, whipping cream, salt, and pepper. Serve in individual soup bowls.

Created date

February 2010