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Cool Curry Cauliflower Soup
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| 2 tablespoons | olive oil |
| 1 tablespoon | butter |
| 2 | celery ribs, with leaves |
| 2 medium-sized | onions, chopped |
| 1 tablespoon | minced garlic |
| 1 tablespoon | curry powder |
| 6 cups | Fresh Vegetable Broth |
| 1 head | cauliflower, broken into florets |
| 1 | ripe tomato, seeded and chopped |
| 1/2 cup | half-and-half |
| Salt | |
| pepper to taste | |
| 3 | scallions, thinly sliced on the diagonal, for garnish |
1. Combine oil and butter in a heavy pot over low heat. Wilt the celery and onions 10 minutes or until tender, stirring occasionally; add garlic during last 5 minutes.
2. Stir in the curry powder and cook, stirring, over low heat for 1 minute. Add the broth, cauliflower and tomato; bring to a boil, reduce the heat to medium and simmer for 15 minutes or until the vegetables are tender. Remove the pot from the heat and cool slightly.
3. Purée the soup in a food processor, adding the half-and-half through the feed tube. Season with salt and pepper. Refrigerate to chill before serving. Garnish with scallions.
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