3 c  Cauliflower pcs.
1 lg Red potato, quartered
Salt
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.