Cauliflower And Nutmeg Soup

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From australian good taste june 2010, page 121. the size of cauliflower is not specified but i used one which was 900g trimmed, and i found i had to simmer it a little longer to get the right consistency. you can also use vegetable stock for a vegetarian recipe.

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Steps

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Heat oil in a large saucepan over medium heat.

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Cook onion 3-4 minutes until soft.

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Add the cauliflower , stock , water and nutmeg.

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Bring the temperature to high and bring the mix to the boil , then reduce the heat to low and simmer , partially covered , 20-25 minutes or until cauliflower is tender and mixture reduces slightly.

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Remove the mix from the heat.

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Process with a stab mixer until smooth.

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Add cream and season with salt and pepper.

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Place soup over medium heat for 5 minutes or until heated through.

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Ingredients

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olive oil, brown onion, cauliflower, chicken stock, water, ground nutmeg, cream