CAULIFLOWER SOUP WITH TOASTED PUMPKIN SEEDS

CAULIFLOWER SOUP WITH TOASTED PUMPKIN SEEDS image

Yield 8-10 people

Number Of Ingredients 9

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1 bay leaf
4 whole cloves
1 3/4 cups low-sodium chicken stock
1 head cauliflower, trimmed and cut into 1-inch florets
1 russet potato, peeled and quartered
1 bulb fennel, trimmed and chopped into 2-inch pieces
1 large white onion, coarsely chopped
1/2 cup milk
pinch of nutmeg

Steps:

1. Wrap bay leaf and cloves in cheese-scloth; tie with kitchen twine. Place in large saucepan; add stock, califlower, potato, fennel, onion and 5 1/2 cups water. Bring to a boil; reduce head and simmer until vegetables are very tender, about 25 minutes. Discard the clove bundle. 2. Working in batched, filling a blender no more than halfway, puree soup until smooth. Return soup to saucepan; stir in milk. Place over medium head until just heated through (do not boil). Add nutmeg and season with salt and pepper. 3. Sprinkle soup with roasted pumpkin seeds. Serve hot or at room temperature.