1large head cauliflowerchopped (2 lbs. with refuse, 1.5 lbs. without)
1quartreduced-sodium chicken broth(I use the Pacific Natural brand)
½cupfinely grated Parmesan
In a large stockpot over medium heat, melt the butter. Add the onions. Cook, stirring occasionally, about 5 minutes, until onions are soft but not browned.
Add the garlic and the cauliflower. Cook, stirring, 2 minutes. Add the broth and the kosher salt and bring to a boil. Reduce the heat to medium-low and simmer, covered, 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.