Cauliflower Soup (Light)

Made in Cindy's Kitchen, "Just North of Wiarton & South of the Checkerboard", adapted from http://localfoods.about.com recipe.

Cauliflower Soup, A "Lighter" Verson

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8 cups

Ingredients:

• 1 Tbsp. butter

• 1 onion, roughly chopped

• 2 cloves garlic, chopped

• 1 head cauliflower, chopped

• 2 cups chicken or vegetable broth

• 1/4 tsp. freshly ground white pepper, plus more to taste

• 1/8 tsp. nutmeg, plus more to taste

• 2 cups 2% milk

Preparation:

1. In a large pot over medium heat, melt 1 Tbsp. butter. Add onions, cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

2. Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is tender to the bite, about 10 minutes.

3. Mash cooked cauliflower in pot with a potato masher, or puree with a hand held blender

4. Stir in pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)

5. Add milk and cook over medium-low heat until hot. Taste and add more salt, pepper, and/or nutmeg to taste, if you like.

Serve soup hot.