Curried Potato & Cauliflower Soup
red skinned potatoes
light cream (half&half)
Combine cauliflower and potato in medium pan with salted water to cover.
Cover and cook 5 minutes.
Remove 1 cup cauliflower and set aside.
Cook remaining cauliflower and potato until very tender.
Set vegetables aside.
Melt butter in same pan.
Add onion and cook over medium heat until tender, about 5 minutes.
Add ginger and curry powder and cook 30 seconds.
Place 2 cups well-cooked cauliflower, potato, onions with any liquid from pan and half and half in blender jar.
If mixture is too thick, add some chicken broth.
Return to pan.
Add reserved 1 cup cauliflower.
Add remaining chicken broth and heat through over low heat.
DO NOT BOIL.
Season to taste with salt and freshly ground black pepper.