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Cream Of Cauliflower Soup Recipe

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Heat in a soup pot over medium-low heat until the butter is melted:

1/4 c. water or stock
1 T. unsalted butter

Add and cook, covered, stirring occasionally, until tender but not browned, 5-10 minutes:

1 med. onion, coarsely chopped
2 cloves garlic, sliced
1/8 t. ground nutmeg, optional

Stir in:

4 1/2 c. chicken stock or vegetable stock
1 1/2 c. white wine, optional
1 1/2 lbs. trimmed cauliflower, coarsely chopped

Bring to a boil, reduce the heat, and simmer until the cauliflower is tender, 15-20 min. Puree until smooth. Return to the pot and stir in:

1/4-1/2 c. heavy cream, half-and-half, or milk
1/2-1 t. salt
1/8 t. ground white or black pepper

Simmer briefly and ladle into warmed bowls. Garnish with: Chopped fresh parsley or snipped fresh dill or chives. Serve with Croutons or crackers.

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Submitted By: Molly T