Spiced Cauliflower Soup

Ingredients

• Servings: 6
• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 1/2 cups chicken broth
• 3/4 cup heavy cream
• 1/3 cup sour cream
• ground nutmeg, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• bring a saucepan of lightly salted water to a boil. add the cauliflower florets, and cook uncovered for 4 to 6 minutes until just tender. drain well and set aside.
• heat the olive oil in the saucepan over medium heat. stir in the garlic, and cook until fragrant, about 1 minute. add the drained cauliflower, 1/4 teaspoon nutmeg, and salt. cook and stir 2 to 3 minutes, then pour in the chicken broth and bring to a boil over medium-high heat. reduce heat to medium-low, cover, and simmer until the cauliflower is very tender, 15 or 20 minutes.
• pour the mixture into a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the cauliflower moving before leaving it on to puree. puree in batches until smooth and pour into a clean pot. alternately, you can use a stick blender and puree the cauliflower right in the cooking pot. stir in the cream, and cook over medium-low heat until hot. serve with a dollop of sour cream and a sprinkle of nutmeg.