I love this soup. It’s light enough for summer, or you can garnish with cheese and make it hearty for winter. It has a surprising amount of flavor for a soup with so few ingredients. I am not a cold soup person at all, but I like this one cool on summer days. This a pretty healthy soup, too – half a cup of cream in six or seven cups of soup isn’t much.
Immersion blender (also known as a hand blender or a stick blender)
5 cups chicken stock
One smallish head of cauliflower
1 tsp nutmeg
2 large bay leaves
½ cup cream
1. Clean the cauliflower and cut it into florets. Size and regularity doesn’t matter, because they will be pureed.
2. Combine the cauliflower and the chicken broth in a pot with a heavy bottom. Add the bay leaves and the nutmeg.
3. Simmer until cauliflower is very soft.
4. Take out the bay leaves. This is important.
5. Turn the heat on the burner down very low.
6. Use the immersion blender to puree the cauliflower in the stock. Keep blending until it’s very smooth.
7. Gently stir in the cream.
8. Taste, and add water, cream, or milk as needed.