Cauliflower Soup

By jannycerv

Ingredients

• 1 head cauliflower, 3 c. chicken stock or broth, 4 T. butter, 5 T. unbleached all-purpose flour, Salt & white pepper, to taste, Dash of ground nutmeg, 1 to 2 c. milk

Preparation

Step 1

Trim away the thick stalk of the cauliflower; chop the florets and small stems into pieces about 1/2 inch in diameter. In a large saucepan, bring the stock to a boil; add the cauliflower, and cook until tender, about 10 minutes. Let cool and puree in batches in a blender or food processor. In another large saucepan, melt the butter. Add the flour and cook over low heat, stirring constantly, for 3 minutes. Slowly add the cauliflower mixture, stirring to incorporate. Add the salt, pepper, and nutmeg. Thin to preferred consistency with the milk. Serve immediately or refrigerate and reheat over low heat, without letting the soup come to a boil.