Cauliflower Soup - Motojicho.us

5½ cups cauliflower florets                             ½ cup diced onion                               2 Tbsp butter

2 tsp all-purpose flour                                    1 cup milk or half & half                      1 tsp salt & dash of pepper

2 cups Chicken Broth (or 1 packet instant chicken broth seasoning mix in 2 cups of water)

ground nutmeg (optional)

Directions:

In a 4-quart saucepan, combine cauliflower, water, and salt; bring to a boil.  Reduce heat and simmer until cauliflower is tender; let cool slightly.  Transfer 2 cups cauliflower (including cooking liquid) to blender container and process until smooth; transfer to a large bowl and repeat procedure until all cauliflower and liquid have been processed.  Set aside.  In same saucepan, heat butter over medium-high heat until bubbly and hot; add onion and sauté until translucent.  Sprinkle with flour and broth mix and stir quickly to combine; cook, stirring for 1 minute.  Gradually add milk and cook, stirring constantly until flour mixture is completely dissolved and liquid thickens; stir in pureed cauliflower.  Reduce heat and let simmer, stirring occasionally until cauliflower is heated; stir in pepper.  Ladle into 4 soup bowls and, if desired, sprinkle each portion with dash of nutmeg.