hot sauce, to taste (a few drops of Tabasco Habanero sauce is wonderful)
Serving Size: 1 (236) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 225 g81 %
Total Fat 25 g38 %
Saturated Fat 15.4 g77 %
Cholesterol 81.6 mg
Sodium 368.2 mg
Dietary Fiber 1.7 g6 %
Sugars 2.2 g8 %
Protein 4.9 g
In a medium saucepan bring chicken broth, onion, cauliflower, curry powder, salt and pepper to a boil.
Reduce heat, cover, and simmer for 10 minutes or until cauliflower is very tender.
Remove from heat.
Use a blender stick to puree until smooth (easiest to do), or carefully ladle half of mixture into blender or food processor and puree til smooth. Be super careful not to fill the blender more than half full when blending hot ingredients - use lowest setting to be safe.
Repeat with remaining soup. Pour into large bowl.
Melt the butter in the soup pan.
Whisk in the flour and blend until smooth.
Add the cream all at once.
Cook until smooth and bubbly, whisking continuously.
Stir in the cauliflower soup mix and cook until heated through.
Adjust seasoning to taste with salt, pepper and hot sauce, if desired.