Creamy Cauliflower-Garlic Soup

Recipe by Hey Jude
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READY IN: 1hr 25mins
SERVES: 10-12
YIELD: 3 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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