For those who think they may not care for cauliflower, this recipe will be sure to make them second think it. Also just perfect along with a classic BLT on a cold Fall day.
Provided by Jenn T.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 196 calories, Carbohydrate 6.8 g, Cholesterol 46.4 mg, Fat 18.4 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 9.2 g, Sodium 434.6 mg, Sugar 2.4 g
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