1 sm. cauliflower
4 c. chicken broth
1/3 c. raw rice
1/4 c. onion, finely chopped
1/2 tsp. curry powder
1 tbsp. butter
1/3 c. heavy cream
Salt and pepper

Break up cauliflower in a separate flowerettes. Put into chicken broth. Cover, bring to a boil and cook 15 minutes. Remove cauliflower from broth and set aside. Put rice into broth.

Melt butter and saute onion and curry powder, then add to the broth, cover and cook for 15 minutes. Put broth in blender, blend one minute, put back in saucepan. Cut cauliflower into smaller pieces. Add to broth, stir in cream and add salt and finely ground pepper to taste.