Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6               Cups  Cauliflower Flowerets
  3 1/2           Cups  Milk
  1                Cup  Potatoes -- Peeled And Sliced
  1         Tablespoon  Butter -- Softened
  1           Teaspoon  Salt
  1         Tablespoon  Curry Powder
  1           Teaspoon  Cumin
  1           Teaspoon  Green Onion -- Chopped

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.

Nutritional Information:

922 Calories (kcal); 42g Total Fat; (39% calories from fat); 44g Protein; 102g Carbohydrate; 147mg Cholesterol; 2862mg Sodium