Creamy Cauliflower-garlic Soup

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• 1 head garlic, unpeeled (2 1/2 oz.)
• 1 tablespoon butter
• 3 heads cauliflower (about 4 1/2 lbs. total)
• 2 quarts low-fat chicken broth
• 1/2 cup whipping cream
• 1/4 teaspoon ground nutmeg
• salt, to taste
• fresh ground pepper, to taste
• 2 tablespoons thinly sliced fresh chives

Recipe

• 1 with a sharp knife, cut top 1/2 off garlic head (off the pointy part of the head). set garlic on a sheet of foil and top with butter. gather sides of foil up and pinch together to form a loose, sealed pouch.
• 2 bake garlic in a 400° oven until garlic is soft when pressed, 45 to 50 minutes. unwrap and let stand until cool enough to handle.
• 3 meanwhile, cut cauliflower heads into 1-inch florets, discard leaves and stems. in a 4 to 5-quart pan, combine cauliflower and broth. cover, bring to a simmer over high heat, then reduce heat and simmer until cauliflower is very tender when pierced, 12 to 15 minutes.
• 4 squeeze garlic cloves from papery skins into pan with cauliflower and broth; pour in cream. working in batches, transfer to a blender and whirl until smooth (i use an immersion blender at this point). return soup to pan and add the nutmeg and salt and pepper to taste.
• 5 set pan over medium-low heat and stir occasionally until hot. pour into a large bowl or tureen and sprinkle with chives.