Preparation:
In large saucepan, combine cauliflower, 3 cups of the milk and potato.
Bring to a boil. Reduce heat to medium-low, cover and cook for 20 minutes, or until tender. In food processor or blender, process until smooth.
Return to saucepan. Add remaining 1/2 cup of milk, butter, salt, curry powder and cumin. Stir until butter melts. Transfer to a bowl. Cover and refrigerate for about 2 hours or until cold. Soup can be refrigerated for up to 24 hours. If desired, thin with more milk. Ladle into bowls and garnish with chives. |
