 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
1/2 cup chopped onion |
1 tablespoon butter or margarine |
1 1/2 quarts chicken broth, divided |
1/2 teaspoon curry powder |
1 1/2 cups cooked regular rice |
1 medium head cauliflower, broken into small flowerets |
1 cup whipping cream |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Sauté onion in butter in a medium saucepan until tender. Add 2 cups chicken broth and curry powder; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Remove from heat; stir in rice.
2. Pour rice mixture into container of an electric blender, and process until smooth.
3. Combine cauliflower and remaining chicken broth in a large Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until tender. Stir in rice mixture, whipping cream, salt, and pepper. Serve in individual soup bowls.
|
|