3 cups cauliflower pieces
1 large red potato - quartered
1 Tbsp. butter or margarine
1 small onion, diced
1/2 tsp. ginger
1/2 tsp curry powder
3/4 cup half & half or milk
1 1/4 cups chicken broth
Salt and pepper
Combine cauliflower and potato in a saucepan. Cover with water and cook five minutes. Remove 1 cup of the cauliflower and set aside. Cook remaining vegetables until tender. Drain. Melt butter, add onion and cook until tender (about 5 minutes) Add ginger and curry powder. Cook 30 seconds. Place well-cooked cauliflower, potato and onions with a little liquid and the milk in a blender. Puree. If too thick, add some chicken broth. Return mixture to pan. Add reserved 1 cup cauliflower. Add chicken broth and heat through over low heat. Do not boil. Season to taste.
