Cauliflower Soup Recipe

Ingredients:

• 1 Tbsp. butter, plus 2 Tbsp. for optional garnish
• 1 onion, roughly chopped
• 1/2 tsp. salt, plus more to taste
• 2 cloves garlic, chopped
• 1 head cauliflower, chopped
• 2 cups chicken or vegetable broth
• 1/4 tsp. freshly ground white pepper, plus more to taste
• 1/8 tsp. freshly grated nutmeg, plus more to taste
• 1 to 2 cups low-fat or whole milk
• 2 Tbsp. finely chopped parsley, optional

Preparation:

1. In a large pot over medium heat, melt 1 Tbsp. of the butter. Add the onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
2. Add the cauliflower, stir to combine, cover and cook 3 minutes. Add the broth, bring to a boil, reduce the heat to maintain a steady simmer, and cook the soup until the cauliflower is tender to the bite, about 10 minutes.
3. Purée the soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).
4. Stir in the pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
5. Add the milk and cook over medium-low heat until the soup is hot. Taste and add more salt, pepper, and/or nutmeg to taste, if you like.
6. Meanwhile, if you want to add the parsley butter swirl, melt the remaining 2 Tbsp. butter and stir in the parsley.