Spiced Cauliflower Soup Recipe

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.