At the first sign of cool weather, my meal-planning thoughts turn to warm and hearty soups.  I made this up a couple of years ago when I was craving curry and this hit the spot.  This is comfort food in a hurry, rich and satisfying. 

1 1/2 C chicken broth
1/2 C chopped onions
2 T butter
2 T all-purpose flour
salt and pepper to taste
1 C cream
2 C cauliflower, chopped (fresh or frozen)
1 t curry powder
hot sauce to taste (a few drops of Tabasco Habanero sauce is wonderful)

• In a medium saucepan, bring chicken broth, onion, cauliflower, curry powder, salt and pepper to a boil.
• Reduce heat, cover and simmer for 10 minutes or until cauliflower is very tender.  Remove from heat.
• Carefully ladle half of mixture into blender or food processor and puree until smooth, or use blender stick in saucepan (far simpler).  Repeat with remaining soup.  Pour into large bowl.
• Melt the butter in the soup pan.  Whisk in the flour until smooth.  Add the cream all at once.  Cook until smooth and bubbly, whisking continuously.
• Stir in the cauliflower soup mix and cook until heated through.  Adjust seasoning to taste with salt, pepper and hot sauce, if desired.

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