Cauliflower soup

January 03, 2007

Serves 6

2 tablespoons unsalted butter 1 medium onion, chopped 1 head of cauliflower, trimmed and cut into 2-inch pieces 1 medium baking potato, peeled and chopped 6 cups chicken stock Salt and pepper, to taste 1/2 teaspoon freshly grated nutmeg 1. In a large, heavy saucepan, melt the butter over medium heat. Add the onion and cook, stirring often, for 10 minutes, or until the onion softens.

2. Add the cauliflower, potato, stock, salt, and pepper. Bring to a simmer.

3. Lower the heat to medium-low. Cover the soup and simmer it for 30 minutes, or until the cauliflower is tender.

4. In a blender, puree the soup in batches, filling the blender one-third full each time. Reheat the soup over low heat. Add the nutmeg and taste for seasoning. Add more salt and pepper, if you like. Ladle into bowls. Leigh Belanger