Ingredients

Preparation 45 minutes

1/2 stick unsalted butter
1/2 large onion, diced
1 cup celery, chopped
1 1/2 large carrots, sliced into matchsticks
2 3/4 cups water, plus 1/2 cup
3/4 cup vegetable broth
1 1/4 cups light cream or half-and-half
1/8 teaspoon ground white pepper
1/4 teaspoon curry powder
10 ounces Swiss cheese, cut into small cubes
3/4 cup (4 ounces) cornstarch
1 pound cauliflower florets

Directions

Melt the butter over a medium-high flame in a large stockpot. Add the onion, celery and carrots and saute until the vegetables are tender, about 4 minutes.

Reduce heat to medium-low. Add 2 3/4 cups water, vegetable broth and cream. Heat to a simmer, but do not boil.

Add the pepper, curry powder and cheese and heat, stirring frequently, until the cheese melts.

Dissolve the cornstarch in the remaining water. Add to the soup and increase heat to medium. Stir and cook for 2 minutes, or until thickened.

Add the cauliflower and reduce heat to simmer. Cover and cook for 30 minutes, or until cauliflower is tender. Makes 6 servings.