INGREDIENTS

INSTRUCTIONS

RED PEPPER TO TASTE
This Cauliflower Soup has become one of our favorite dinner party soups
because it is a rich and elegant way to start. We usually serve it hot in
small covered soup bowls accompanied with spicy bread crisps. In a larger
serving dish, it also makes a great supper offering with a fruit salad.
Saute onion in butter. Add curry powder and 2 cups chicken broth; simmer
for 15 minutes. Add cooked rice to mixture and pour into food processor to
puree thoroughly. You will have to do this in batches to eliminate
overflow. Wash cauliflower and cut stems. Use only florets; cook in
remaining 4 cups of chicken broth for about fifteen minutes. Add pureed
mixture from processor to the cooked cauliflower and broth. Mix in the
whipping cream, salt, pepper, and red pepper. Serve hot or cold. Very tasty
and impressive. TIP: I sometimes add a couple of drops of yellow food
coloring for a rich color. Do NOT omit the red pepper as it gives the soup
a little "pizzazz." For a more intense flavor and smoother texture, puree a
few of the cooked cauliflower florets and add to mixture.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by CHEBECK@aol.com on
Sep 25, 1997

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