Creamy and delicious, this cauliflower soup is enhanced by the delicate flavor of roasted garlic. Served steaming and topped with cheddar cheese, this is a great soup.
3 tbsp. butter
2 onions, chopped
1⁄4 cup garlic cloves, roasted
7 cups chicken stock
1⁄8 tsp. nutmeg
2 cups white wine
2 lb. cauliflower, trimmed and coarsely chopped
1⁄4 cup heavy cream
Salt and pepper, as needed
Cheddar cheese, for garnish
1. In a large pan, heat butter and sauté onions until translucent, about 5 min. Add nutmeg and roasted garlic and sauté another 2 min.
2. Stir in stock, wine, and cauliflower. Bring to a boil and simmer until the cauliflower is tender, 15-20 min. Puree mixture until smooth.
3. Return to pot and stir in heavy cream, salt, and pepper. To serve, ladle into bowls and top with cheddar cheese.