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

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 C. 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.

Serves 6.