Ingredients

Heat in a soup pot over medium-low heat until the butter is melted:1/4 c. water or stock 1 T. unsalted butter Add and cook, covered, stirring occasionally, until tender but not browned, 5-10 minutes: 1 med. onion, coarsely chopped 2 cloves garlic, sliced 1/8 t. ground nutmeg, optional Stir in: 4 1/2 c. chicken stock or vegetable stock 1 1/2 c. white wine, optional 1 1/2 lbs. trimmed cauliflower, coarsely chopped Bring to a boil, reduce the heat, and simmer until the cauliflower is tender, 15-20 min. Puree until smooth. Return to the pot and stir in: 1/4-1/2 c. heavy cream, half-and-half, or milk 1/2-1 t. salt 1/8 t. ground white or black pepper Simmer briefly and ladle into warmed bowls. Garnish with: Chopped fresh parsley or snipped fresh dill or chives. Serve with Croutons or crackers

Description

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