This beautiful white soup is simple enough to have on the dinner table any night of the week, but stunning enough to be a component to any holiday feast.
Cream of Cauliflower Soup:
4 T. butter
2 small onions, peeled and chopped
4 cloves garlic, peeled and chopped
3 medium or 4 small white potatoes, scrubbed and chopped
1 large head of cauliflower, washed and chopped
6 c. chicken stock
1 c. half and half or whole milk
1 t. salt, plus more to taste
½ t. white pepper (can substitute black)
1/8 t. ground or grated nutmeg
Melt the butter in a heavy-bottomed soup pot or Dutch oven over medium low heat. Add the onions and garlic and cook, stirring frequently, until translucent, about 3 to 5 minutes. Stir in the chopped potatoes and cook for another 5 minutes.
Add the cauliflower and stock, raise heat to medium high and bring to a boil. Lower heat and simmer for about 25 minutes, or until the potatoes and cauliflower are very soft.
Remove the pan from the heat and blend, using an immersion blender (or a regular blender in batches), until the soup is very smooth. Return the soup to low heat, stir in the milk and remaining ingredients, and stir until heated through. Serve hot or room temperature.
Leftovers store well tightly covered in the refrigerator.
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