1large head cauliflowerchopped (2 lbs. with refuse, 1.5 lbs. without)
1quartreduced-sodium chicken broth(I use the Pacific Natural brand)
¼teaspoonwhite pepper
¼teaspoonground nutmeg
¼cupheavy cream
½cupfinely grated Parmesan
Instructions
In a large stockpot over medium heat, melt the butter. Add the onions. Cook, stirring occasionally, for about 5 minutes, until the onions are soft but not browned.
Add the garlic and the cauliflower. Cook, stirring, for 2 minutes. Add the broth and the kosher salt and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 15 minutes, until the cauliflower is very tender.
Turn the heat off. Purée the soup using an immersion blender* until very smooth.
Stir in the pepper, nutmeg, and cream. Heat over medium-low heat until heated through, about 2 minutes.
Turn the heat off, add the Parmesan, and stir until smooth. Serve immediately.
Video
Notes
*There are two ways to puree a soup. For a very creamy texture, working in at least two batches, carefully transfer the hot soup to your stand blender. Blend each batch until completely smooth and transfer it to a bowl. When all batches are done, return the pureed soup to the pot and proceed with the recipe. You can see the results of this method in the photos on this page - very smooth and creamy.The second method is to use an immersion blender and blend the soup right inside the pot. I used this method when filming the video, and as you can see, the soup is not as creamy. However, it's just as tasty, and using an immersion blender is easier.Which of these methods you choose is up to you. Both work and both yield great results, just different textures.When using a stand blender, never fill your blender past the maximum fill line. It's best to fill it no more than half full. If the lid of your blender wasn't designed to allow steam to escape, you’ll need to remove the center piece and drape a clean towel on top of the lid. You can hold down the lid when blending to prevent it from being pushed off, but do so without actually placing your hand - or your face - over the hot steam.