===== Cauliflower Soup =====


This quick and warming cauliflower soup recipe uses the starch in onions and cauliflower to make a creamy soup from puréed vegetables and low-fat milk. 
It makes a gentle start to a heavier meal, or serve it with crusty bread for a light dinner.

Note: As with all soups, homemade broth greatly improves the flavor and nutrition value of this soup.

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, ~5 mins. 
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.

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)