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1
In a saucepan, combine the chicken broth, chopped onion, cauliflower and curry powder.
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2
Bring mixture to boiling.
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3
Reduce heat; cover and simmer for 10 minutes or until vegetable is tender.
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4
Place half of the vegetable mixture in a blender or food processor.
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5
Cover and blend 30 to 60 seconds or till smooth.
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6
Take care when blending hot liquids.
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7
Pour into bowl.
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8
Repeat with remaining vegetable mixture; set all aside.
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9
In the same saucepan, melt the butter or margarine.
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10
Whisk in flour, salt and pepper.
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11
Add the milk all at once, whisking till smooth.
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12
Cook and stir till mixture is thickened and bubbly.
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13
Stir in the blended vegetable mixture.
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14
Cook and stir till soup is heated through.
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15
Season with additional salt and pepper to taste.
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16
Using the same directions, you can use the following vegetable combinations for different soups: 1 1/2 cups chopped celery, 2 tablespoons snipped parsley, 1/2 teaspoon dried basil - cook for 15 minutes or till done; 1 cup sliced mushrooms and 1/8 teaspoon ground nutmeg - cook for 5 minutes or till done; 2 1/2 cups chopped onions, 1/2 teaspoon Worcestershire sauce and 1 minced garlic clove - cook for 5 minutes or till done; 1 1/2 cups peas, 1/4 cup shredded lettuce, 2 tablespoons diced cooked ham and 1/4 teaspoon crushed, dried sage - cook 8 minutes or till done; 1 cup sliced potatoes and 1/2 teaspoon dried dillweed - cook 10 minutes or till done; 2 cups chopped spinich, 1/8 teaspoon dried, crushed thyme and a dash of ground mutmeg - cook 3 minutes or till done; 4 medium tomatoes, peeled, quartered and seeded and 1/4 teaspoon dried basil - cook for 15 minutes or till done; 1 1/2 cups cut unpeeled zucchini and several dashes of ground nutmeg - cook for 5 minutes or till done.
