ingredients
- Salt and pepper
- 1 medium-size head cauliflower, separated into small florets
- 1/4 cup chopped fresh chives
- 1 can (14 1/2 ounces) reduced-sodium chicken broth, plus 2 cups water
- 1 cup heavy cream
- 2 cloves garlic, finely chopped
- 1 tablespoon curry powder
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 teaspoon grated fresh ginger
prepration
Heat oil in a large saucepan over medium heat. Add onion and cook 3 minutes, until softened. Stir in curry powder, garlic and ginger; cook, stirring, 1 minute.
Add cauliflower, chicken broth and water. Bring to a boil over high heat. Reduce heat to low, cover and cook 20 minutes, or until cauliflower is very tender. Stir in cream.
Puree soup in batches in a blender or food processor until smooth. Return soup to saucepan. Season to taste with salt and pepper. Heat through before serving; garnish with chives
