(Makes 4 Servings)
5½ cups cauliflower florets ½ cup diced onion 2 Tbsp butter2 tsp all-purpose flour 1 cup milk or half & half 1 tsp salt & dash of pepper2 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.