Creamy Califlower Soup

Today for lunch I came across a recipe for califlower soup. To be honest we don't eat califlower.  I never buy it.  However, I happend to have a califlower head in my refridgerator from one of our bountiful baskets.  I figured the cali would have ended up as scratch for the chickens.  When I came across this recipe I was excited to try it. 

Prep Time: 10 minutes

Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients:
•1 Tbsp. butter, plus 2 Tbsp. for optional garnish
•1 onion, roughly chopped
•1/2 tsp. salt, plus more to taste
•2 cloves garlic, chopped
•1 head cauliflower, chopped
•2 cups chicken or vegetable broth
•1/2 tsp. freshly ground white pepper
•1/4 tsp. freshly grated nutmeg
•2 cups low-fat milk
•2 Tbsp. finely chopped parsley, optional

Preparation:
1.In a large pot over medium heat, melt 1 Tbsp. butter. Add onions and salt. 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.Purée soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).

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.

6.Meanwhile, if you want to add the parsley butter swirl, melt remaining 2 Tbsp. butter and stir in parsley.

Serve soup hot, with a swirl of parsley butter, if you like.

Makes about 8 cups soup (4 main course servings; 8 soup course servings) Cauliflower Soup.

Verdict:  We actually thought it was tasty.  It complimented our sandwhiches quite nicely.  I thought that something might be missing.  However I still liked it.  I think next time I am going to try using curry to give it a different taste.  The nutmeg in it gave it a very warm comforting flavor.  I was out of milk, but did have heavy cream.  I know who has cream instead of milk in their refridgerator.  I used that instead of the milk and it made it very rich and creamy.  This is definately a recipe we will be trying again.  However, next time I am going to play around with flavors and add different spices to it.