CREAM OF CAULIFLOWER SOUP

Note the range of milk you can add. Use less for a thicker soup, more for a thinner soup. Also, as with most soups, homemade broth greatly improves the flavor and nutrition value of this soup.

Ingredients:

1 Tbsp. butter, plus 2 Tbsp. for optional garnish

1 onion, roughly chopped

1/2 tsp. salt, plus more to taste

2 cloves garlic, chopped

1 head cauliflower, chopped

2 cups chicken or vegetable broth

1/4 tsp. freshly ground white pepper, plus more to taste

1/8 tsp. freshly grated nutmeg, plus more to taste

1 to 2 cups low-fat or whole milk

2 Tbsp. finely chopped parsley, optional

Preparation:

In a large pot over medium heat, melt 1 Tbsp. of the butter. Add the onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add the cauliflower, stir to combine, cover and cook 3 minutes. Add the broth, bring to a boil, reduce the heat to maintain a steady simmer, and cook the soup until the cauliflower is tender to the bite, about 10 minutes.

Purée the soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).

Stir in the pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)

Add the milk and cook over medium-low heat until the soup is hot. Taste and add more salt, pepper, and/or nutmeg to taste, if you like.

Meanwhile, if you want to add the parsley butter swirl, melt the remaining 2 Tbsp. butter and stir in the parsley.