-
1
In large saucepan, heat olive oil over medium heat.
-
2
Add onion, lower heat to medium-low, sprinkle with 1/4 teaspoon of the salt (if desired) and cook, stirring to keep from sticking until caramel brown in color, about 12 minutes.
-
3
Add cauliflower and cook 3 minutes, stirring often.
-
4
Add flour and cook, stirring constantly, 1 minute.
-
5
Add broth and bay leaf.
-
6
Bring to boil.
-
7
Reduce heat to simmer, partially cover, and cook until cauliflower is tender, about 10 minutes.
-
8
Remove bay leaf and discard.
-
9
Reserve about 1/4 cup cooked vegetables for garnish.
-
10
Transfer soup in batches to blender or food processor and puree until smooth.
-
11
Return to pan.
-
12
Stir in milk, salt, and pepper.
-
13
Reheat until hot but not boiling, about 3 minutes.
-
14
Divide garnish vegetables among 4 bowls and pour soup over top.
-
15
Serve hot, sprinkled with nutmeg.
