November 28, 2010

creamy cauliflower curry soup

1 diced onion
1 clove garlic diced
2 tablespoons butter
1/4 teaspoon salt 
1/8 teaspoon pepper
2 teaspoons curry
1 quart chicken stock
1 bag frozen cauliflower
1/2 bag frozen broccoli
1/4 cup flour
1/4 cup half and half

Add garlic and onion to pan with butter, cook until  translucent
add cauliflower and broccoli, mix in chicken stock and curry. Bring to boil, lower temperature to simmer and cover with lid. Cook for 15-20 minutes. Use hand blender to puree the veggies. Meanwhile add half and half to flour. Mix until smooth. Add to soup. simmer for 5 to 10 more minutes. salt to taste.

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