Creamy Cauliflower Garlic Soup

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I love cauliflower and i love garlic so this was a no-brainer for me when i found it in the 12/2004 issue of sunset magazine. the roast garlic gives this soup a wonderful, mellow flavor. this makes a large amount of soup so it's perfect for a dinner party or holiday meal.

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Steps

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With a sharp knife , cut top 1 / 2 off garlic head.

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Set garlic on a sheet of foil and top with butter.

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Gather sides of foil up and pinch together to form a loose , sealed pouch.

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Bake garlic in a 400 oven until garlic is soft when pressed , 45 to 50 minutes.

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Unwrap and let stand until cool enough to handle.

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Meanwhile , cut cauliflower heads into 1-inch florets , discard leaves and stems.

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In a 4 to 5-quart pan , combine cauliflower and broth.

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Cover , bring to a simmer over high heat , then reduce heat and simmer until cauliflower is very tender when pierced , 12 to 15 minutes.

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Squeeze garlic cloves from papery skins into pan with cauliflower and broth.

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Pour in cream.

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Working in batches , transfer to a blender and whirl until smooth.

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Return soup to pan and add the nutmeg and salt and pepper to taste.

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Set pan over medium-low heat and stir occasionally until hot.

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Pour into a large bowl or tureen and sprinkle with chives.

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Ingredients

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garlic, butter, cauliflower, low-fat chicken broth, whipping cream, ground nutmeg, salt, fresh ground pepper, fresh chives