1large head cauliflower(2 lbs. with refuse, 1.5 lbs. without)
1quartchicken broth(I use the Pacific Natural brand)
1/2cupfinely 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 bring to a boil. Reduce heat to medium-low and simmer, covered, 15 minutes, until cauliflower is very tender.
Purée the soup in batches in your food processor until very smooth (I pureed mine in 5 batches). Return to the pot. Stir in the pepper, nutmeg and cream. Cook over medium-low heat until heated through.
Turn the heat off, add the Parmesan and stir until smooth. Serve immediately.