Spiced Cauliflower Soup

Ingredients

• 1 head cauliflower cut into florets
• 1.5 cups chicken broth 
• 1 clove garlic minced
• 6 servings nutmeg for garnish
• 0.8 cup cup heavy whipping cream 
• 2 tablespoons olive oil 
• 1 teaspoon salt 
• 0.3 cup cream sour

Equipment

• sauce pan
• pot
• blender
• kitchen towels

Directions

1. Bring a saucepan of lightly salted water to a boil.
2. Add the cauliflower florets, and cook uncovered for 4 to 6 minutes until just tender.
3. Drain well and set aside.
4. Heat the olive oil in the saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 1 minute.
5. Add the drained cauliflower, 1/4 teaspoon nutmeg, and salt. Cook and stir 2 to 3 minutes, then pour in the chicken broth and bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the cauliflower is very tender, 15 or 20 minutes.
6. Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the cauliflower moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the cauliflower right in the cooking pot. Stir in the cream, and cook over medium-low heat until hot.
7. Serve with a dollop of sour cream and a sprinkle of nutmeg.