Cream of cauliflower soup
1 medium, white, chopped
1 head(s), medium, broken into florets
Reduced-sodium chicken broth
Fat free evaporated milk
Freshly grated nutmeg
⅛ tsp, ground
6 gm, 6 chervil or flat-leaf parsley leaves
- Heat the oil in a large nonstick saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring constantly, until tender, about 5 minutes. Add the cauliflower and cook, stirring, until heated through, about 5 minutes. Add the broth; bring to a boil. Reduce the heat to medium-low and simmer, covered, until the vegetables can be easily mashed, about 10 minutes.
- Transfer to a blender or food processor and puree. Pour the puree back into the saucepan. Over low heat stir in the evaporated milk, nutmeg, pepper, and salt; heat to serving temperature, about 1 minute. Serve, garnished with a chervil or parsley leaf.