Creamy Cauliflower & Garlic Soup

[kirra]

Creamy Cauliflower & Garlic Soup

Ingredients:

1 whole heads of garlic , unpeeled
1 tbsp unsalted butter
4 1/2 lb fresh cauliflower (3 heads)
2 quart low sodium chicken broth
1 cup heavy whipping cream
1/4 tsp ground nutmeg
1/2 tsp salt (optional)
4 tbsp fresh chives , thinly sliced
1/4 tsp black pepper

Preparation:

Preheat oven to 400°F.

Slice off top 1/2" of garlic head and place on piece of aluminum foil. Place pat of butter on top and fold up sides of foil to make bundle around garlic, squeeze ends to close.

Place in small ovenproof dish and bake 45 to 50 minutes. Garlic should be tender, but not mushy. Remove from packet and cool to room temperature.

While garlic is cooking, slice cauliflower heads into 1" pieces. Discard stems and leaves.

In medium saucepan, add cauliflower and broth. Cover. Bring to gentle boil. Lower to medium and continue simmering for 12 to 15 minutes, until cauliflower is soft.

Remove garlic from head by scooping cloves with small spoon or squeezing out. Add garlic to cauliflower and broth. Add cream. Stir.

Transfer half of mixture into blender or food processor and pulse until creamy. Return to another saucepan. Purée remaining mix. Return to saucepan.

Season with nutmeg, salt, and pepper.

Heat soup over medium low heat until hot. Spoon soup into a serving bowl and garnish with chives.

Notes:
The soup can be prepared up to 2 days in advance. Chill and reheat before serving time.

Broccoli, winter squash, parsnips, or any firm fleshed winter vegetable can be substituted for the cauliflower.