A comforting and creamy cauliflower soup with a touch of nutmeg, perfect for a cozy meal.
Clean the cauliflower and separate it into florets.
Use a sharp knife to make separating the florets easier.
Chop the tender part of the stalk into small pieces.
Save the tougher parts of the stalk for making vegetable stock.
Bring a pot of water to a boil and cook the cauliflower until tender, about 8 minutes.
Add a pinch of salt to the water to enhance the cauliflower's flavor.
In a separate saucepan, melt the butter over medium heat.
Ensure the butter doesn't brown to keep the flavor mild.
Stir in the flour and cook, stirring constantly, for about 2 minutes.
This step helps to cook out the raw taste of the flour.
Gradually add the milk, stirring to create a smooth mixture.
Add the milk slowly to avoid lumps.
Combine the cooked cauliflower and the milk mixture in a blender and blend until smooth.
Blend in batches if your blender is small to avoid spills.
Return the soup to the saucepan and stir in the cream and nutmeg.
Taste and adjust seasoning with salt and pepper as needed.
Serve the soup hot, garnished with a sprinkle of nutmeg or fresh herbs.
Pair with crusty bread for a complete meal.
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