SPICED CAULIFLOWER SOUP

Spiced Cauliflower Soup image

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

Ingredients

1 head cauliflower, cut into florets
2 tablespoons olive oil
1 clove garlic, minced
¼ teaspoon ground nutmeg
1 teaspoon salt
1 ½ cups chicken broth
¾ cup heavy cream
⅓ cup sour cream
ground nutmeg, for garnish

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