This Cauliflower Soup has become one of our favorite dinner party soups because it is a rich and elegant way to start. We usually serve it hot in small covered soup bowls accompanied with spicy bread crisps. In a larger serving dish, it also makes a great supper offering with a fruit salad.

Saute onion in butter. Add curry powder and 2 cups chicken broth; simmer for 15 minutes. Add cooked rice to mixture and pour into food processor to puree thoroughly. You will have to do this in batches to eliminate overflow. Wash cauliflower and cut stems. Use only florets; cook in remaining 4 cups of chicken broth for about fifteen minutes. Add pureed mixture from processor to the cooked cauliflower and broth. Mix in the whipping cream, salt, pepper, and red pepper. Serve hot or cold. Very tasty and impressive. Tip: I sometimes add a couple of drops of yellow food coloring for a rich color. Do Not omit the red pepper as it gives the soup a little "pizzazz." For a more intense flavor and smoother texture, puree a few of the cooked cauliflower florets and add to mixture.