---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups, Main dish
       Yield: 2 servings
       3 c  Cauliflower pcs.
       1 lg Red potato, quartered
       1 tb Butter
       1 sm Onion, diced
     1/2 ts Ground ginger
     1/2 ts Curry powder
     3/4 c  Half & half, or milk
   1 1/4 c  Chicken broth
            Freshly ground white pepper
      Combine cauliflower and potato in medium pan with
   salted water to cover. Cover and cook 5 minutes.
      Remove 1 c. cauliflower and set aside.  Cook
   remaining cauliflower and potato until very tender.
   Drain.  Peel potato.  Set vegs. aside.
      Melt butter in same pan.  Add onion and cook over
   med. heat until tender, abt. 5 min.  Add ginger and
   curry pwdr. and cook 30 sec.
      Place 2 cups well-cooked cauliflower, potato,
   onions with any liquid from pan and half & half in
   blender jar.  Puree.  If mixture is too thick, add
   some chick. broth.
      Return to pan.  Add reserved 1 c. cauliflower.  Add
   remaining chick. broth and heat through over low heat.
   DO NOT BOIL.  Season to taste with salt and freshly
   ground black pepper.
      Yield:  2 generous main-dish servings.