Creamy Cauliflower-Garlic Soup

1. 1

   With a sharp knife, cut top 1/2 off garlic head (off the pointy part of the head). Set garlic on a sheet of foil and top with butter. Gather sides of foil up and pinch together to form a loose, sealed pouch.

2. 2

   Bake garlic in a 400u00b0 oven until garlic is soft when pressed, 45 to 50 minutes. Unwrap and let stand until cool enough to handle.

3. 3

   Meanwhile, cut cauliflower heads into 1-inch florets, discard leaves and stems. In a 4 to 5-quart pan, combine cauliflower and broth. Cover, bring to a simmer over high heat, then reduce heat and simmer until cauliflower is very tender when pierced, 12 to 15 minutes.

4. 4

   Squeeze garlic cloves from papery skins into pan with cauliflower and broth; pour in cream. Working in batches, transfer to a blender and whirl until smooth (I use an immersion blender at this point). Return soup to pan and add the nutmeg and salt and pepper to taste.

5. 5

   Set pan over medium-low heat and stir occasionally until hot. Pour into a large bowl or tureen and sprinkle with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.