Yield
2 quarts

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Oxmoor House Homestyle Recipes

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