Cauliflower Garlic Soup
|Garlic||20 Clove (100 gm), peeled|
|Chicken broth||5 Cup (80 tbs) (Homemade / Canned)|
|Cauliflower florets||8 Cup (128 tbs) (1 Large Head)|
|White pepper||To Taste|
|Half and half/Light cream||1 Cup (16 tbs)|
|Freshly grated nutmeg||1 Teaspoon|
In a covered soup pot, simmer garlic in broth 20 minutes.
Add cauliflower, salt and white pepper; simmer about 30 minutes, or until cauliflower is tender.
Break up cauliflower with a spoon.
Taste and adjust seasonings.
Stir in half-and-half.
Simmer until soup reaches serving temperature.
Top each serving with a grating of nutmeg.