Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Cauliflower pcs.
1 lg Red potato, quartered
Salt
1 tb Butter
1 sm Onion, diced
1/2 ts Ground ginger
1/2 ts Curry powder
3/4 c Half half, or milk
1 1/4 c Chicken broth
Freshly ground white pepper

Combine cauliflower and potato in medium pan with salted water to
cover. Cover and cook 5 minutes.

Remove 1 c. cauliflower and set aside. Cook remaining cauliflower
and potato until very tender. Drain. Peel potato. Set vegs. aside.

Melt butter in same pan. Add onion and cook over med. heat until
tender, abt. 5 min. Add ginger and curry pwdr. and cook 30 sec.

Place 2 cups well-cooked cauliflower, potato, onions with any
liquid from pan and half half in blender jar. Puree. If mixture is
too thick, add some chick. broth.

Return to pan. Add reserved 1 c. cauliflower. Add remaining
chick. broth and heat through over low heat. DO NOT BOIL. Season to
taste with salt and freshly ground black pepper.

Yield: 2 generous main-dish servings.

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