In a blender, COMBINE cauliflower and half the chicken broth; BLEND one minute.
In a saucepan over medium heat, MELT butter; STIR in flour, curry, salt and pepper; ADD milk.
COOK and STIR until slightly thickened; ADD cauliflower and remaining broth.
COOK and STIR until heated through.
1. May increase curry up to 3/4 teaspoon for a more intense flavor 2. May substitute half and half or cream for milk to make a richer soup
Per Serving (excluding unknown items): 208 Calories; 11g Fat (47.0% calories from fat); 11g Protein; 17g Carbohydrate; 4g Dietary Fiber; 32mg Cholesterol; 869mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat.