1 cup minced onion
2 teaspoons butter
2 lbs fresh cauliflower
4 cups chicken broth
1 teaspoon chicken bouillon granule
3 cups milk
2 cups shredded Swiss cheese
2 teaspoons curry powder
2 teaspoons cornstarch
1/4 cup water
Sauté onion in butter until tender.
Break cauliflower into florets.
Combine onion, cauliflower, chicken broth and bouillon.
Simmer about 10-15 minutes.
Return puree to pan and add milk, cheese and curry powder.
Combine cornstarch and water.
Stir into hot soup and heat slowly until slightly thick.
Serve with seasoned croutons.