Print Options:

Creamy Cauliflower-Garlic Soup





Yields
Makes 3 quarts; 10 to 12 servings

NOTES: The soup may be prepared (through step 4) up to 2 days ahead; cool, cover, and chill. Reheat before serving. PREP AND COOK TIME: About 1 1/4 hours

 1 head garlic (2 1/2 oz.), unpeeled
 1 tablespoon butter
 3 heads cauliflower (about 4 1/2 lb. total)
 2 quarts fat-skimmed chicken broth
 1/2 cup whipping cream
 1/4 teaspoon ground nutmeg
  Salt and fresh-ground pepper
 2 tablespoons thinly sliced fresh chives
Step 1
1

With a sharp knife, cut top 1/2 inch off garlic head. Set garlic on a sheet of foil and top with butter. Draw sides of foil up and pinch together to enclose garlic in a loose, sealed pouch.

Step 2
2

Bake in a 400° oven until garlic is soft when pressed, 45 to 50 minutes. Unwrap and let stand until cool enough to handle.

Step 3
3

Meanwhile, cut cauliflower heads into 1-inch florets, discarding 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.

Step 4
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. Return soup to pan and add the nutmeg and salt and pepper to taste.

Step 5
5

Set pan over medium-low heat and stir occasionally until hot. Pour into a large bowl or tureen and sprinkle with chives.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories85
% Daily Value *
Total Fat 4.2g6%

Saturated Fat 2.5g13%
Cholesterol 14mg5%
Sodium 74mg4%
Total Carbohydrate 5.3g2%

Dietary Fiber 1.7g7%
Protein 7.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.