Cauliflower Soup

2 Tbsp peanut or canola oil
2 cups sliced onions
2 Tbsp all-purpose flour
1 tsp curry powder
2 cups homemade chicken stock or low-salt canned chicken broth
2 cups water
1 tsp salt, or to taste
1/2 tsp freshly ground pepper
1 large or 2 small heads cauliflower (about 1 3/4 lbs), cored, separated into florets, and trimmed
2 Tbsp unsalted butter
1/2 cup heavy cream (optional)
2 Tbsp chopped fresh parsley

1. Heat the oil in a large saucepan. When it is hot, add the onions and saute for 2 to 3 minutes, until they start browning. Sprinkle the flour and curry powder into the onions and mix well.
2. Stir in the chicken stock, water, salt, and pepper, mix well, and bring to a boil, stirring occasionally.
3. Add the cauliflower and return to a boil, then cover, reduce the heat to very low, and boil gently for 30 minutes.
4. Pour the soup into a food processor, in batches if necessary, to puree, with the butter. Return to the saucepan and stir in the cream. You should have about 7 cups of soup; if you have less, add enough water to bring it to this level.
5. Reheat the soup, then divide it among six soup dishes, sprinkle with the parsley, and serve.

Source: Essential Pepin

Try #1 - January 1, 2012
This was delicious! I omitted the heavy cream, and only added 1 Tbsp of butter at the end - and it was plenty rich. I ended up blending the parsley right in (I used stems because I was using the leftovers from the carrot salad I made to go with it), and it was great. I used my brand new hand blender, which is AWESOME and so much less mess than the blender! I don't cook with cauliflower that often, but I will definitely make this again!