POT - OF - GOLD SOUP 
1 (14 1/2 oz.) can chicken broth, undiluted
2 c. water
3/4 tsp. salt
1 (1 1/4 lb.) cauliflower, broken into flowerettes
4 med. carrots, sliced 1/2 inch thick
1 onion, quartered
1/2 c. milk
1 1/2 tsp. butter
1/2 tsp. ground curry powder
1/8 tsp. pepper

Combine broth, water, and salt in a heavy saucepan; bring to a boil. Add cauliflower, carrots, and onion; cover and simmer 15 minutes or until vegetables are tender. Place 1 cup vegetables and liquid into container of an electric blender; cover and process until smooth. Pour mixture into another saucepan. Repeat procedure until all vegetables are smooth. Add milk and remaining ingredients; stir until butter melts. Serve soup hot. Yield: 8 cups.

 

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